Chinese Chicken Soup
This is one of our favorite low carb soups! I just redid the photo for this 🙂
1-2 lbs. bok choy
2 Tbsp. coconut oil
1 small onion, chopped
3 cloves of minced garlic
8 oz. mushrooms
2 boneless skinless chicken breast
3 Tbsp. soy sauce
8 cups chicken broth
4 eggs, beaten
3 oz. fresh spinach, chopped
6 green onions, chopped
1 tsp Cayenne pepper
3 Tbsp. Sriracha hot sauce
Fill a pot with water and boil the raw chicken until cooked, about 25 minutes. Remove from the water, cool, and shred into small pieces.
Chop the bok choy, keeping the stalks separate from the leaves. In a large soup pot, heat the oil and saute the onion, garlic, boy choy stalks, and mushrooms until almost tender.
Add the bok choy leaves, chicken, soy sauce and broth. Bring to a simmer and cook for about 20 minutes.
Slowly stir in the beaten eggs. Once the egg sets, stir in the spinach and green onions.
Add the salt and pepper and Sriracha hot sauce. (My husband likes this a little on the spicy side, so I add a little more Sriracha and a little cayenne pepper…but the spiciness is up to your preference.)
Recipe makes 6 servings.
There are 3.5 carbs per serving.