Bok Choy and Chicken Soup

Approx. 110 Calories per serving. Recipe makes 2 servings.

I had a big lunch today, so I decided to make something light for dinner. This soup hit the spot. I like spicy food, so this soup has quite a bit of kick with the red pepper flakes. This recipe could easily be adjusted. Also, you could easily leave out the chicken and make this soup vegetarian. Other than adding protein, I don't think it added anything to the overall taste of the dish.

Ingredients

• 6 cups bok choy
• 2 cups vegetable broth
• 2 cups water
• 2 oz boneless, skinless chicken breast
• 1 1/2 cup mushrooms
• 1/2 cup onion
• 2 cloves garlic, adjust to taste
• 1/4 tsp crushed red pepper, adjust to taste
• 1 tsp olive oil

Directions

1. Wash bok choy and chop, separating leaves and stems.
2. Chop onion and mushrooms.
3. Mince garlic.
4. Add oil to a medium sized sauce pan.
5. Add garlic and crushed red pepper.
6. Add onion, mushrooms, and bok choy stems.
7. Sauté until almost tender.
8. Add chicken cubes.
9. Once chicken is cooked, add water and vegetable broth.
10. Bring to boil.
11. Add bok choy leaves.
12. Cook until leaves are just wilted.