Slow-Cooker Asian Chicken Soup
with carrots / shiitake mushrooms / soft-boiled egg
Chicken noodle soup is a classic, but we couldn't resist playing with the flavors in this Asian-inspired variation. Ginger, toasted sesame oil and aminos flavor the broth which has plenty of time to develop in the slow cooker.
- Carrots - 8 oz , diced
- Onions, medium - 1 , diced
- Garlic - 4 cloves
- Bok choy or baby bok choy - 8 oz , sliced
- Stock, any type - 4 cups
- Bragg's / coconut aminos - 1/4 cup
- Vinegar, rice - 2 Tbsp
- Oil, toasted sesame - 2 tsp
- Chili garlic sauce - 1 tsp
- Mushrooms, shiitakes - 5 oz , sliced (look for pre-sliced)
- Ginger - 1 Tbsp , grated
- Chicken thighs, boneless and skinless - 1 1/4 lbs
- Limes - 1 , wedges
- Eggs - 4
Carrots / Onions / Garlic / Bok choy - Prep as directed. Combine carrots, onions and garlic in one container. Store bok choy separately. (Can be done up to 5 days ahead)
Slow-cook soup - Combine carrots, onions, garlic, stock, aminos, vinegar, toasted sesame oil, chili garlic sauce and mushrooms in the bowl of a slow cooker. Grate ginger over top. Add chicken thighs. Slow cook until chicken is tender, 6 to 7 hours on low or 3 to 4 hours on high. (If you prefer to use the stovetop, season chicken in some oil in a Dutch oven. Season with some salt and pepper as it cooks. Add carrots, onions, garlic and mushrooms and saute for 4 to 5 minutes. Add stock, aminos, vinegar, toasted sesame oil, chili garlic sauce and ginger. Simmer until chicken is cooked through, ~25 minutes.)
Limes - Slice limes into wedges.
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About 10 minutes before serving, remove chicken from slow cooker and shred with a knife and fork. Return chicken to slow cooker. Stir in bok choy. Continue cooking on high for 10 minutes to let the bok choy soften.
Bring a small saucepan of water to a low boil. Add eggs to boiling water and boil for exactly 7 minutes (this will yield cooked whites and runny yolks, so boil a minute less or more if you like your eggs cooked differently). Transfer eggs to a colander and run under cool tap water. Set aside until cool enough to peel.
When soup is finished, squeeze half the lime wedges over top. Taste and season with some more aminos or some salt.
Divide soup between bowls. Finish each bowl with an egg and serve with lime wedges on the side. Add some hot sauce if you’d like more spice!