Ingredients
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1 tablespoon vegetable oil
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1 yellow onion, diced
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2 cloves garlic, minced
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6 cups water
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4 teaspoons chicken soup base (such as Better than Bouillon®)
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6 small potatoes, diced
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4 carrots, sliced
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6 large bok choy ribs with leaves, finely chopped
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2 stalks celery, sliced
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2 skinless, boneless chicken breast halves, cut into 1/2-inch cubes
Directions
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Heat vegetable oil in a large stockpot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and translucent, about 10 minutes. Add water, chicken base, potatoes, carrots, bok choy, and celery; bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes. Add chicken; continue simmering until chicken is no longer pink in the center, about 10 minutes.
Nutrition Facts (per serving)
175 | Calories |
3g | Fat |
29g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 175 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 1g | 3% |
Cholesterol 15mg | 5% |
Sodium 470mg | 20% |
Total Carbohydrate 29g | 10% |
Dietary Fiber 5g | 16% |
Total Sugars 4g | |
Protein 10g | 19% |
Vitamin C 44mg | 49% |
Calcium 80mg | 6% |
Iron 2mg | 9% |
Potassium 823mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.