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Health Information Library Recipes Chicken adobo soup with bok choy

Chicken adobo soup with bok choy

Nutrition Facts

Serving Size About 2 cups
Calories 203

Amount Per Serving
Monounsaturated fat 1.5 g
Saturated fat 1 g
Total fat 3 g
Sodium 701 mg
Cholesterol 36 mg
Dietary fiber 4 g
Protein 19 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Adobo is a tangy stew made with pork or chicken. It's flavored with a blend of soy sauce, vinegar and garlic.

Ingredients

(Serves 4)
  • 1/4 cup low-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 low-sodium chicken stock or broth
  • 1 1/2 cups skinned and shredded roasted or boiled chicken breast meat (about 6 ounces)
  • 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 (spring) onions, including tender green tops, thinly sliced

Directions

In a small saucepan, combine the soy sauce, vinegar, garlic and bay leaf over medium-high heat. Heat the mixture until it just comes to a boil. Remove from the heat and set aside.

In a large saucepan, heat the olive oil over medium heat. Add the yellow onion and saute until soft and lightly golden, about 6 minutes. Add the chicken stock and bring to a boil. Add the soy sauce mixture, chicken and couscous. Return to a boil, reduce the heat to medium and simmer for 2 minutes. Add the bok choy and simmer until the bok choy is tender, about 2 minutes.

Discard the bay leaf. Ladle into warmed individual bowls and garnish with the green onions. Serve immediately.

Last Updated: August 30th, 2018