Chicken, Bok Choy and Udon Noodle Soup

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Chicken, Bok Choy and Udon Noodle Soup- GFCFSF

  • 4 teaspoons olive oil, divided
  • 4 teaspoons sesame oil
  • 3-4 boneless skinless chicken breasts, diced
  • 5 cloves garlic, minced
  • 1 cup sliced shitake mushrooms, stems removed
  • 2 teaspoons minced fresh ginger
  • 8 cups chicken broth
  • 1 tablespoon GFCFSF "soy sauce" substitute**
  • 2 teaspoons Garlic Chili Pepper Sauce*
  • 6 small heads of baby bok choy, quartered lengthwise and washed well
  • 12 ounces GFCFSF Brown Rice Fettuccine (sub for dried udon noodles)
  • 5 green onions, chopped, white ends separated from greens
  • 4 eggs, at room temperature

 

  1. Heat two teaspoons of olive oil and all of the sesame oil in a large pot over medium heat. Cook chicken just until browned. Transfer to a plate.
  2. In the same pot add remaining olive oil, garlic, shitake mushrooms and ginger. Cook 5 minutes or until mushrooms are soft. Pour in chicken broth, ~soy sauce and Chili Sauce. Return chicken to pan and add bok choy and white ends from green onions. Cover, reduce heat to low and let simmer for 25 minutes.
  3. Prepare noodles according to package directions.
  4. Divide noodles between bowls and ladle soup over the top.
  5. 5. Carefully crack an egg into the HOT soup broth and let it set up.***Sprinkle with green onions.  Serve.
  6. I like mine hotter than the kids so I add an extra sprinkle (about a teaspoon) of Chili sauce in my bowl.

 

*http://www.atasteofthai.com/index.php?page=product&action=viewcat&id=3

**Here is the link for the "soy sauce" sub - http://tacanow.org/family-resources/gfcfsf-ingredients-and-substitutions/#anchor_soysauce

***A note. If your soup is not VERY hot it won't cook the egg so you can put 1 cup of broth into a small pot and crack an egg into it and boil it until the egg poaches in the broth, then pour broth and egg on soup.

Chicken, Bok Choy and Udon Noodle Soup - GFCFSF