Source: Entered by Kathleen Ferris. Recipe from my friend Sima.
Servings: 4-6
Entered by: Kathleen and Ken Ferris

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.

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.

  1. Same as variation 1, but substitute chunks of zuccini and yellow squash for Okra.

Ingredients

  • 2 qt filtered water
  • 2 lb bony organic chicken pieces
  • 1 medium onion, chopped
  • 1/3 to 1/2 organic brown rice, rinsed
  • 2 or more cups chopped organic celery
  • 2 or more cups chopped organic carrots
  • 2 or more cups chopped baby Bok Choy
  • Salt and pepper to taste

Instructions

  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Add bok choy and adjust salt and pepper to taste. Simmer until greens are tender.

Comments

Kathleen and Ken Ferris 11/20/2016
Another delicious variation of this soup is to substitute green beans and snap peas for the green vegetable and to add a large bunch of chopped cilantro leaves just before turning off the heat.