Ingredients

Units Scale

4 green onions
2 heads baby bok choy
2 tbsp avocado oil
3 cloves garlic, minced
1 tbsp minced ginger
6 cups chicken broth (sub-veggie broth)
1 tbsp rice vinegar (see notes for grain free)
2 tbsp coconut aminos
3 whole star anise
4 oz gluten-free udon noodles (see notes for grain free)
12 oz shredded chicken, cooked
Salt and pepper (omit pepper for AIP)
1 tbsp sesame seeds (optional)

Instructions

Begin by prepping the vegetables by chopping the root off of the green onion. Chop all of the green onions and separate the white and green parts. Chop the base off of the baby bok choy and separate the leaves. If any leaves are very large, chop them up. Set aside.
Using a large pot, heat the avocado oil over medium heat. Add the garlic, ginger, and white part of the green onion and saute for 3-4 minutes.
Add the broth, coconut aminos, and rice vinegar, and star anise. Bring to a simmer for 15 minutes, stirring often.
Add the udon noodles, bok choy leaves, chicken, and salt and pepper. Stir to separate the noodles for about 8-10 minutes or until the noodles are cooked and the bok choy is tender.
Remove the star anise and top with green onion and sesame seeds. Serve warm.

Notes

To make AIP, omit the star anise. Use 1 tsp apple cider vinegar instead of rice vinegar, and use sweet potato glass noodles instead of rice noodles.

If you plan to keep the soup as leftovers, I suggest cooking the noodles separately and adding them when you’re ready to enjoy it. This will keep the noodles from drinking up the broth. Reheat the soup in a pot on the stove.

All nutrition facts are estimated and will vary.

Prep Time: 15
Cook Time: 30

Nutrition

Serving Size: 1 serving
Calories: 332
Fat: 11.9g
Carbohydrates: 29.2g
Fiber: 2g
Protein: 26.6g

Keywords: bok choy noodle soup