Ingredients:
- 1-2 pounds Bok Choy
- 2 tablespoons oil
- 9 green onion separate white parts from green parts
- 3 cloves garlic, minced
- 8 ounces fresh mushrooms
- 2 cups diced cooked chicken
- 2 tablespoons reduced sodium soy sauce
- 8 cups Low Sodium Chicken Broth
- 2- 4 eggs, beaten
- 3 ounces fresh spinach, shredded
- Salt and pepper, to taste
Directions:
- Chop the Bok Choy, keeping the stalks separate from the leaves.
- In a large soup pot, heat the oil and sauté the white parts of the onion, garlic, Bok Choy stalks and mushrooms until almost tender.
- Add the Bok Choy leaves, chicken, soy sauce and broth.
- Bring to a simmer.
- Slowly stir in the beaten eggs.
- Once the egg sets, stir in the spinach and green parts of the onions.
- Adjust the seasoning with salt and pepper.
Serving Size: Makes about 6-8 servings
Credit: Deb Spence (for) Colleen Bannister