Easiest Way to Prepare Award-winning Bok Choy Soup with Chick Peas

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, bok choy soup with chick peas. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Great recipe for Bok Choy Soup with Chick Peas. Perfect for a cool , rainy day! 🤗 Bok Choy Soup with Chick Peas. This Chinese version of chicken soup combines the flavors of Asia with the comfort of chicken soup into a nutritious recipe featuring bok choy. And kotosoupa, Greek chicken soup, is somewhat similar to a traditional soup with the addition of potatoes, diced tomatoes, and orzo while the country's.

Bok Choy Soup with Chick Peas is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Bok Choy Soup with Chick Peas is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have bok choy soup with chick peas using 12 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Bok Choy Soup with Chick Peas:

1. Get 1 Bok Choy, rinsed and sliced
2. Get Olive oil
3. Make ready 1 onion, chopped
4. Prepare 1 green pepper, chopped
5. Get 1 (12 ounce) bag petite baby cut carrots
6. Prepare 6 cloves garlic, minced
7. Make ready 4 red potatoes, cut into quarters
8. Get 1/4 teaspoon black pepper
9. Prepare 1 tablespoon Herb De Provence
10. Get 2 can chicken peas (15.5 ounce) undrained
11. Get 2 containers Vegetable Stock (32 ounce)
12. Take 2 cups egg noodles

Add in the vegetable stock, chickpeas and coconut milk. Add the lime juice and bok choy and keep on low heat until the greens wilts down. Add chickpeas, coconut milk, tamari, turbinado sugar, and a pinch of salt. Shred chicken and return to the pot.

Instructions to make Bok Choy Soup with Chick Peas:

1. In a large pot add enough olive oil to coat bottom of pot…
2. Add your chopped onion and green pepper, sauté until veggies are tender……
3. Now add your bag of baby carrots….. Sauté until carrots are slightly tender……
4. Next add your minced garlic…..
5. Now add your quartered red potatoes…….Stir all well…..
6. Now add your black pepper and Herb De Provence, sauté for several minutes……
7. Next add your 2 cans of chick peas……
8. Now add your 2 containers of vegetable stock……Bring to a boil……
9. Add in your cleaned and sliced Bok Choy……stir well…..
10. Cover slightly and cook on medium heat until potatoes and carrots are tender….
11. Add in your egg noodles and cook soup until egg noodles are tender, about 10 minutes…..
12. Serve and enjoy 😉!!!

Add chickpeas, coconut milk, tamari, turbinado sugar, and a pinch of salt. Shred chicken and return to the pot. Pour the zucchini, peppers, and bok choy into the lentil soup. Add just a bit of water into the frying pan, stir to deglaze it and pour it into the pot as well. Season soup with smoked paprika, habanero salt (or substitute, see note) and black pepper.

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