I really like the Asian Beef soup that I make but wanted to see how it tasted with chicken. I had made a crockpot chicken and had leftovers so I thought I'd give it a go. The results were YUMMY!
1 lb of cooked chicken cut into bite size pieces or shredded
2 48 oz cartons chicken broth
2 T Olive Oil
2 t crushed Red Pepper flakes
4 cloves garlic minced
2 inches of ginger root, peeled and minced
1 med head (1 1/2 lbs?) of bok choy lettuce, cut into bite size pieces
1 t Sea salt and Pepper or to taste
1/2 lb thin spaghetti or angel hair pasta broken into thirds
1 bunch Scallions chopped
5 oz Fresh Spinach chopped
Wash bok choy, cut off end and discard. Chop the rest. Peel and mince garlic cloves. Peel and mince ginger. Chop off the hairy end of the scallion and discard. Chop scallions into small pieces. Rough chop spinach. Put 2 T Olive Oil into soup pot. Add garlic, ginger and red pepper flakes. Saute for a minute. Add bok choy , sprinkle with salt and pepper. Saute another minute. Add chicken (I use meat from roasted chicken) and chicken broth, give a stir. Bring to a boil. Add spinach, scallions and pasta. Give a stir and cook for 6-8 minutes until pasta is cooked. Serve.
If you have questions about the step by step, check out the beef version here.
If you want to crockpot a chicken, check here. You don't need to prep this the night before as the directions read. It tastes very similar if you season and cook:)