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[Obesity Discussion]

CHICKEN, SHITAKE AND BOK CHOY SOUP

Servings: 6
Prep time: 0:15:00
Bake/Cook time: 0:10:00

Calories: 161
Fat: 6 grams
Protein: 21 grams
Carbohydrates: 5 grams
Fiber: 1 grams
Net Carbs: 3 grams
3 cans (14 1/2 ounces each) reduced sodium chicken broth
plus 1 can water
12 ounces fresh shitake mushrooms (about 20), or a mix of
other mushrooms
3 tablespoons ginger root, finely chopped
4 tablespoons Asian fish sauce (nam pla)
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon chili oil
1 cooked chicken breast (about 10 ounces), boned and
shredded
3 cups sliced bok choy (or baby spinach)
4 teaspoons rice vinegar
salt
pepper
2 green onions, sliced
1. Bring broth, water, mushrooms and ginger to a boil in a
large pot. Reduce heat and simmer 3 minutes
2. Add fish sauce, soy sauce, sesame and chili oils;
simmer 2 minutes. Add chicken and bok choy; simmer 2
minutes until choy is tender. Stir in rice vinegar. Season
to taste with salt and pepper.
3. Divide soup in bowls; garnish with green onions.
If you purchase deli chicken breasts, this soup can be on the
table in half an hour. Fish sauce is a condiment staple in Thai
and Vietnamese cooking can be found in Asian markets and
many health food stores.

Atkins - Chicken, Shitake and Bok Choy Soup

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