Chicken Soup With Bok Choy

What would healing be without a little chicken soup? This recipe is a step by step instruction on a basic soup but with a little eastern twist – in keeping with the Zen theme of this month’s cooking article – bokchoy. In addition, rather than boiling a whole chicken to make the broth, this recipe sautés chicken thighs and shallots for a richer, fully flavor. Follow this recipe as a starting point and then feel free to implement any of the suggested variations.Ingredients – Makes about 6-8 servings





6 bone-in chicken thighs
1 small shallot – finely minced
1 clove garlic – finely minced
1/4 cup flour for dredging the chicken
¼ cup olive oil
2 teaspoons chicken base *
2 quarts water
1 large sprig fresh parsley (including stems)
1 teaspoon tomato paste or 2 - 3 tablespoons crushed tomatoes (optional – but great for added color and flavor)

* Chicken base is a concentrated paste that is wonderful for adding flavor to any broth. They come in small glass jars by the chicken broth in most supermarkets, available in beef, seafood and vegetable.Instructions


Instructions

• Place large stockpot over medium heat and heat until hot but not smoking and add olive oil.

• Season chicken with salt and pepper and dredge in flour (shake off excess) and brown on one side (about 2 minutes). Turn and add the garlic and onion and cook for an additional minute or so, or until the onion softens. • Add the water, bring to a boil, lower the heat to simmer, add parsley and cook for about an hour until the meat begins to fall off the bone. Remove the meat and set aside.

• Add the base one teaspoon at a time, stir and check the broth. If too watery, add a bit more base until you reach the desired flavor. Add the tomato and stir.

• In the meantime, remove the meat from the bone and add to the stockpot.

• Chop the bokchoy horizontally in ¼ inch slices and add to the pot.

• Cook for an additional 5 minutes or just until the bokchoy is softened but still has a bite to it.


• Serve in individual bowls and finish with fresh chopped parsley

Variations
Add carrots, celery, leeks, escarole, or other favorite as a substitute for the bokchoy, or combine a number of vegetables for a chicken vegetable soup

Add rice, pasta or dumplings (or even gluten – free dumplings – see recipe below)

Gluten – Free Dumplings

1 cup gluten – free flour (You will need 1/4 tsp Xanthum Gum if not already in flour blend)
1 1/2 tsp baking powder
½ tsp salt + ½ tsp pepper
½ cup whole milk
1 egg (beaten)
4 tbs canola oil

Mix together flour, baking powder, salt, pepper, milk, and canola oil. It should look like course. Add some fresh chopped parsley if you like or any additional seasoning you may want. Using a teaspoon scoop out small ball size portions of dough and add to the simmering broth. Don't overcrowd the dumplings. Cover and cook for about 10. Dumplings should be light and fluffy.





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