Serves 6.

Note: Serve this flavorful soup on its own or over steamed rice, noodles (especially rice noodles).


• 10 c. low-sodium chicken stock

• 2 garlic cloves, crushed

• 2 whole star anise, optional

• 1 (2-in.) piece of fresh ginger, peeled and thinly sliced

• 1 cinnamon stick, about 4 in. long

• 1 bay leaf

• 2 carrots, peeled and thinly sliced

• 3 c. thinly sliced bok choy

• 6 oz. crimini mushrooms, thinly sliced

• 2 c. shredded cooked chicken

• 1 tbsp. rice vinegar


In a large stockpot, combine stock, garlic, star anise, ginger, cinnamon stick and bay leaf; bring to a simmer over medium-low heat. Cook at a very low simmer for 20 minutes. Strain, discard vegetables and spices and return stock to pot.

Bring stock to a simmer over low heat and add the carrots. Cook for 3 minutes. Add the bok choy, mushrooms and chicken. Cook until the vegetables are crispy/tender, about 3 more minutes. Add the rice vinegar. Serve hot.

Nutrition information per serving:

Calories 173 Fat 6 g Sodium 235 mg

Carbohydrates 10 g Saturated fat 2 g Calcium 74 mg

Protein 23 g Cholesterol 40 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1/2 other carb, 3 lean meat.