Chicken Bok Choy Soup

Prepare the flavor infused broth in the Sun Oven early in the day. Come dinner time it will only take five minutes to put the soup together.

Asian Style Chicken Soup with Bok Choy

(adapted for the Sun Oven from Martha Stewart)


4 cups chicken stock

2 cups water

1 piece (1 1/2-inch) fresh ginger, peeled and sliced

1 bunch (about 5-ounces) green onions, divided

2 Thai or jalapeño chile peppers, divided

1 bunch fresh dill

6 ounces fresh shiitake mushrooms, caps sliced, stems reserved

1 pound boneless, skinless, chicken breasts

2 heads baby bok toy, quartered


Set Sun Oven out to preheat.

Set aside 1 green onion, 1 chile pepper for the garnish.

Chop the remaining green onions and one of the chile peppers. In a large pot, combine the stock, water, ginger, chopped green onions and chile pepper, dill, and mushroom stems. Add the chicken, cover and transfer to the Sun Oven. Cook until the chicken is cooked, 45 minutes to 1 hour. Transfer the chicken to a bowl. Drain the broth through a fine sieve and discard the solids. Return the broth to the pot and bring to a simmer over medium-high heat. Add the sliced mushroom caps and the bok choy. Cook until the vegetables are tender, about 5 minutes. Finely chop the remaining green onion and thinly slice the chile pepper. Slice the chicken and divide it among four bowls. Ladle the soup over chicken in the bowls. Garnish with green onions and chile pepper.

Makes 4 servings.


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