Although spring is around the corner we're still in rainy/cold season and I couldn't help but share this amazing soup recipe that I made a couple of years ago. I was on a really strict diet at the time and I was forced to get creative, BUT now I get to share it with all of you!
Ingredients: Yields 4 Servings
4 Boneless Skinless Chicken Breast (or 2 Large)
2 Tbsp of Olive Oil
6-8 cups of water (you can use more or less depends on you!)
2 Heads of Mini Bok Choy
1 Bunch of Scallions
1 Cup Sliced Mushrooms
Salt & Pepper
Optional: Chicken Bouillon cubes (I don't recommend using salt if you add the bullion cubes)
Season and bake your chicken at 375 degrees. While your chicken is cooking, in a large pot add 6-8 cups of water place on medium heat and add the olive oil to the water. slice your mushrooms, scallions and boo chop add them to the soup. After chicken is cooked, cube and add to the soup. Add the italian seasoning, salt and pepper to taste.
If you choose to use Chicken Bouillon (I suggest low-sodium), add the cube to the water mix immediately after adding the olive oil.
Let simmer for 5-7 minutes, serve and enjoy!