Homemade chicken noodle soup with a spicy twist. Deliciously warming, with a gentle spice, shredded chicken, and savoury chopped bok choy.

Scale

1 Large yellow onion, finely diced

4 Garlic cloves, crushed

1 Large (or 2 small) heads of bok choy, roughly chopped

2 Cups cremini mushrooms, thinly sliced

4 Boneless chicken thighs (or 2 cups rotisserie chicken)

2 Tablespoons Tamari sauce

1/2 Teaspoon Hungarian paprika

1 Teaspoon chilli flakes

Salt, to taste

Pepper, to taste

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Heat your pot to medium-high heat and melt your butter or beef tallow. Once melted, add the chopped onion and cook for 1-2 minutes until it starts to turn golden. Using a garlic press, add the garlic. Continue to stir for another 1-2 minutes until golden and fragrant.
Add the chopped bok choy and sliced mushrooms to the pot and continue to sautee until softened.
Add the peeled and diced fresh ginger pieces, paprika, salt, pepper and chilli flakes and stir to mix thoroughly.
Once you notice the mushrooms darken and the bok choy soften, add in the chicken. You can use frozen chicken pieces, whole chicken or even rotisserie chicken. Fill the pot with water and turn the stove to high heat. Bring to a boil, then reduce the temperature to medium. Let it simmer for about one hour.
After about 30-40 minutes of simmering, you should notice that your chicken is cooked through and starting to come apart. Scoop the chicken onto a clean plate or bowl and allow it to cool. At this time, add in noodles or pasta of your choice. Stir occasionally to prevent any sticking.
Once your chicken has cooled, shred it using two forks. Alternatively, you can cut it into bite-sized pieces and add the pieces back to the soup.

You can use frozen chicken thighs or breast, whole chicken or rotisserie chicken for this recipe.