Make a batch of this soup to warm up on cold days. It reheats well, too!

Serves 4

4x 4.8 oz. bone-in, skin-on chicken thighs
8 shiitake mushrooms
6 cups water
2 tbsp. rice wine vinegar
4 slices ginger
2 green onions, sliced, separate the white & green parts
2 tsp. light soy sauce
½ tsp. salt
⅛ tsp. ground white pepper
¼ tsp. sesame oil
8 oz. rice noodles
2 heads bok choy

Place the chicken thighs, mushrooms and water into a large pot. Bring to a boil and, as it heats up, skim off any foam that rises to the surface.

Add rice wine vinegar, ginger and the white part of the green onions to the pot. Reduce the heat to its lowest setting and cover the pot with a lid. Let it gently simmer for approximately 30 minutes, or until the meat becomes very tender.

Once the chicken is cooked, transfer it to a plate and set aside to cool. Discard the ginger and green onions and add light soy sauce, salt, white pepper and sesame oil to the broth. Taste the broth and adjust the seasoning if necessary.

Once the chicken is cool enough to handle, remove the skin and shred the meat into bite-sized pieces.

In a separate pot, cook the noodles according to instructions on packaging, add the bok choy for the final 20-30 seconds of the cook to quickly blanch.

Drain the cooked noodles and bok choy. Divide them evenly between 4 serving bowls. Pour the prepared broth and mushrooms over the noodles and bok choy. Top each bowl with the shredded chicken and the green part of the onions. Serve immediately.

Calories: 431
Fat: 8g
Carbs: 56g
Protein: 30g
Fiber: 4g

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