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Chicken Soup with Baby Bok Choy
From Stones River Market
<p>This is a variation of my standard chicken soup recipe with baby Bok Choy added at the end. I make large batches of soup and freeze it for future use. Makes a quick and nourishing meal when I don’t have time to cook.</p> <p>Other variations of this soup: 1) omit bok choy and sdd 2 cups of peeled tomatoes, 1 chopped green pepper, and 2 or 3 cups of sliced okra.</p> <p>2) Same as variation 1, but substitute chunks of zuccini and yellow squash for Okra.</p>Source: Entered by Kathleen Ferris. Recipe from my friend Sima. (Entered by Kathleen and Ken Ferris)
Step by Step Instructions
- Bring water to boil and add chicken parts, onion, about 2 tsp salt and a bit of black pepper. Simmer for hours. I let it cook overnight.
- Strain out chicken and bones and return broth to pot. Optional: if you want pieces of chicken in your soup, add a couple of meaty pieces now. Cook about 30 min. at simmer before adding rice and vegetables.
- Add brown rice and bring to simmer, then add carrots and celery. Cook on low heat for about 45 min to 1 hour, until rice is becoming tender.
- Add bok choy and adjust salt and pepper to taste. Simmer until greens are tender.
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