Sous Vide Chicken and Bok Choy Soup
Sous Vide Chicken and Bok Choy Soup is the kind of dish I need in my life right now, and if it's cold out where you are, you will want this too, so pin this recipe. This easy myww friendly recipe is something hearty and delicious with just the right amount of spice to warm you down to your toes.
How To Make A Delicious Sous Vide Chicken and Bok Choy Soup
Let’s get into this warm hearty dish of Sous Vide Chicken and Bok Choy Soup! My taste buds are So Excited!!! This dish took a total of 2 hours to cook with 15 minutes to prep and 15 minutes to assemble. This yummy dish can serve 4 to 6 people. Can we say Winning?
- 1 tbsp extra virgin olive oil
- 4-5 green onions, chopped (white and green parts separated)
- 3-4 cloves garlic, minced
- 10 oz. white mushrooms, cleaned and sliced
- 2 t. five spice powder
- 1 T. fresh ginger, finely minced
- Sea salt and black pepper, to taste
- 6 c. chicken broth, preferably organic
- 3 baby bok choy, trimmed and sliced
- 4 oz. rice noodles (gluten free)
- Crushed red pepper flakes, to serve (optional)
This recipe for Sous Vide Chicken and Bok Choy Soup has one of my favorite herbs in it, Ginger. Along with garlic and five-spice powder. Now I’m not sure if the five-spice powder is a seasoning salt mix or what, but I’m here for it. Sea salt, black pepper, and crushed red pepper flake are optional. Red pepper flakes are a nice addition if you are someone who likes some extra heat in their soup. For me I just want my soups to be flavorful. To each is one's own! This recipe also calls for mushrooms, organic chicken broth, and gluten-free rice noodles. This is right down the healthy eater's alley.
What is Bok Choy?
Bok Choy are a Chinese cabbage. There are two main names for the vegetable: Pak Choi and Pok Choi. This name means green vegetable. This vegetable is a part of the mustard family. Bok Choy is an essential part of Asian cuisine. The entire vegetable is edible
For those of us with hypothyroidism don’t be turned off by this dish, because of the Bok Choy. The cabbage is cooked so it will not release the enzyme Myrosinase. This vegetable has potassium and calcium. Vitamins A,C, and K. Bok Choy is low in calories with only 9 calories per cup. This recipe would pair nicely with my Roasted Artichoke and Mozzarella Salad for a thyroid healthy lunch!
Should I use the whole green onion?
A green onion is needed for this recipe. It will require that the green and white part be separated. Do you like both the green and the white part of the green onion? I prefer just the green part of the onion. Comment below and let me know which one you prefer the green part, the white part, or the both.
How Do I Chop Green Onions?
I found this nifty video on Youtube showing how to chop green onions!
Can I Use Olive Oil Spray?
We can’t leave out the extra virgin olive oil! I prefer to use olive oil when I’m in the mood for fried food. Olive oil spray can be used if you choose. Which do you like? Virgin olive, extra virgin olive oil, or neither. Comment in the box below!
What Is A Substitute for Sesame Oil?
This dish calls for toasted sesame oil, which I don’t like, so I substituted with avocado oil. Have you tried avocado oil? I love it to bake with it or use it anytime a recipe calls for sesame oil. Now these two oils are very different. Avocado oil has a higher smoke temperature and is known for good fats. Sesame oil has a lower smoke temperature and is more flavorful then avocado oil. So when thinking of which one to use it just depends on what you're trying to achieve. For me avocado oil is a good substitute to sesame oil.
Can I Make Sous Vide Chicken Without Another Appliance?
What makes this dish interesting and entertaining is the use of a sous vide circulator. Fill a large container or pot with water and attach the sous vide circulator to the side. I found this interesting because I had never used one. I think this is more convenient for someone who is gadget-savvy. If you're not gadget savvy you can use a zip lock bag. Take out all the air and just boil the chicken in a large pot of boiling water. Set the temperature to 145°F and the cooking time to 2 hours. I would suggest being very vigilant if you choose this way instead. Don’t forget to set a timer.
How should this soup be served?
You can serve this dish with fried wonton stripes or toasted almond slices. You can sprinkle on some sesame seeds with a few dashes of low sodium soy sauce. This dish will pair well with Port wine or chamomile tea. Let me know if this is a good pairing!
Recipe For Sous Vide Chicken with Baby Bok Choy
So are you with me? Are you going to try this delicious dish? I promise your taste buds and endocrine system will thank you later. I’m no expert though, just someone living with a thyroid disorder who loves tasty, healthy, quick foods. Hyperthyroidism and other thyroid disorders can be complicated and stressful to live with. It is really important to get the correct nutrients to keep your thyroid balanced. So always do you research and consult with your endocrinologist or primary care provider on a regular basis.
I really hope you enjoy this dish as much as I have. I hope the smell of this dish cooking gives you good vibes and positive energy. Remember to stick with me, I’m on to something.
Points will depend on serving size of Chicken
*Points were accurate at the time of posting, but nutrition can vary from brand to brand.
Consult your app to ensure accuracy for yourself.*
- 2 large chicken breast, boneless, skinless
- 1 tablespoon virgin olive oil, extra virgin
- 3-4` cloves garlic, minced
- 10 oz white mushrooms, cleaned, sliced
- 1 tablespoon five spice, powder
- 1 tablespoon fresh ginger, minced
- 6 cup chicken broth, organic
- 3 Baby Bok Choy, stalk
- 4 oz Shirataki Noodles*
- 4-5 green onions, chopped, white and green parts separated
- Fill a large container or pot with water and attach the sous vide circulator to the side. Set the temperature to 145°F and the cook time to 2 hours.
- While the water bath heats up, drizzle the chicken breasts with the toasted sesame oil and season with salt and black pepper, to taste.
- Place chicken breasts in an airtight plastic bag and remove as much air as possible while sealing.
- Once the water bath reaches the set temperature, add the sealed bag. (The bag will sink if enough air has been removed). Adjust the sous vide timer back to two hours, if necessary.
- 10 minutes before the chicken is done, heat the olive oil in a large, high-sided skillet over medium heat. Add the white part of the green onions and garlic and cook, stirring continually, for 1 minute or until fragrant.
- Add the sliced mushrooms to the skillet and sprinkle the five spice powder and freshly grated ginger on top. Season with salt and black pepper, to taste. Cook, stirring frequently, until the mushrooms are golden brown, approximately 5-6 minutes.
- Add the chicken broth and simmer, stirring occasionally, until heated through.
- When to cook time is complete, remove the chicken breasts from the water bath and discard any liquid in the plastic bag. Transfer the chicken breasts to a plate and pat dry with a paper towel. When cool enough to handle, shred or chop the chicken as desired.
- Add the chicken, bok choy, and rice noodles to the skillet and continue cooking until the greens are wilted and the rice noodles are tender, but not too soft, approximately 5-6 minutes.
- Remove from heat and serve immediately garnished with sliced green onions and crushed red pepper flakes, if using. Enjoy!
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 134Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 39mgSodium 976mgCarbohydrates 8gFiber 2gSugar 3gProtein 16g
Nutrition calculated automatically, double check your own values.
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