Chicken adobo soup with bok choy

Recipe Information

Ingredients

• 1/3 cup reduced-sodium soy sauce

• 1/3 cup rice vinegar

• 2 garlic cloves, sliced

• 1 bay leaf

• 1 teaspoon olive oil

• 1/2 yellow onion, chopped

• 4 cups chicken stock or chicken broth

• 1 1/2 cups roasted or boiled chicken breast meat, skinned and shredded

• 1/2 cup uncooked whole-wheat couscous or 1 cup cooked brown rice

• 1/2 pound baby bok choy, halved lengthwise and sliced crosswise, 1/2-inch wide

• 2 green onions, including tender green tops, thinly sliced

Directions

• Combine the soy sauce, vinegar, garlic clove, and bay leaf in a small saucepan over medium-high heat. Heat until just boiling. Remove from the heat and set aside.

• Heat the olive oil over medium heat in a large saucepan. Add the yellow onion and green onions. Sauté for about 6 minutes, until lightly golden. Add the chicken stock and bring to a boil.

• Add in the chicken and couscous. Pour in the soy sauce mixture. Return to a boil and then reduce the heat to medium. Let simmer for 2 minutes. Add the bok choy and let simmer for about 2 minutes. Remove the bay leaf.

• Ladle into individual bowls, and garnish with the green onions.

Nutrition (per serving)

• Calories: 295 cal

• Total fat: 6g

• Saturated fat: 1g

• Monounsaturated fat: 3g

• Cholesterol: 48mg

• Sodium: 769mg

• Carbohydrate: 30g

• Fiber: 5g

• Protein: 29g