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Home > Chicken adobo soup with bok choy

Chicken adobo soup with bok choy

Recipe Information

Servings 4
Preparation Time 15 Minutes
Cook Time 15 Minutes
Total Time 30 Minutes
Difficulty Intermediate
Main Ingredient Chicken; Bok Choy
Category Poultry; Vegetables
Meal Lunch; Dinner
Type Appetizer; Main Dish
Subtype Soup
Cuisine Asian; Fusion
Cook Method Boiling; Saut�ing
Diet Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Protein; High Fiber


  • 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



  • 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. Saut� 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