Careme

Ingredients

• Simple Truth® Naturalˆ Boneless & Skinless Fresh Chicken Thighs, 1 lb 1 lb
• Simple Truth Organic® Low Sodium Free Range Chicken Broth, 32 oz 4 cups $1.99 (sale)
• Bok Choy 12 oz (about 2 small heads) $2.49/lb (reg)
• Simple Truth Organic® Whole White Mushrooms, 8 oz 8 oz, sliced $3.00 (sale)
• Jumbo Yellow Onions, 1 lb 1/2 large onion, thin-sliced $1.29 (sale)
• Ginger Root 1 Tbsp finely grated (or minced) $4.99/lb (reg)
• Garlic (1 ct) 2 cloves, minced $1.50 (reg)
• Eggs 2 large
• Soy sauce (low-sodium if possible) 2 1/2 Tbsp
• Rice vinegar (or apple cider vinegar) 1 Tbsp
• Sesame oil (optional) 1 tsp
• Neutral oil (avocado/canola) 1 Tbsp
• Black pepper to taste
• Cooked rice or noodles (optional side/starch) 2 cups cooked rice OR 6 oz quick-cook noodles

Instructions

1. If serving with starch, start it first: Cook 2 cups cooked rice or 6 oz quick-cook noodles according to package directions; keep warm.
2. Prep: Thin-slice 1/2 large yellow onion. Slice 8 oz mushrooms. Peel and grate 1 Tbsp ginger. Mince 2 garlic cloves. Halve 12 oz bok choy lengthwise and slice into 1-inch pieces (keep stems and leaves together).
3. Sear chicken: Pat 1 lb boneless skinless chicken thighs dry and season with black pepper (go easy on salt—broth + soy are salty). Heat 1 Tbsp neutral oil in a medium pot or Dutch oven over medium-high. Sear thighs 3–4 minutes per side until nicely browned (they don’t need to be cooked through yet). Transfer to a plate.
4. Build the broth: Reduce heat to medium. Add sliced onion to the pot; cook 2 minutes, scraping up browned bits. Add mushrooms; cook 3 minutes. Add garlic and ginger; cook 30 seconds until fragrant.
5. Simmer: Add 4 cups low-sodium chicken broth, 2 1/2 Tbsp soy sauce, and 1 Tbsp rice vinegar. Return chicken (and any juices) to the pot. Simmer 8–10 minutes, until chicken is cooked through (165°F).
6. Add bok choy: Stir in the prepared bok choy and simmer 2–3 minutes until stems are tender-crisp and leaves are wilted.
7. Egg-drop finish: Beat 2 eggs in a bowl. Bring soup to a gentle simmer (not a hard boil). Slowly drizzle in beaten eggs while stirring the soup in one direction to create ribbons. Turn off heat. Stir in 1 tsp sesame oil (optional).
8. Serve: Slice chicken and divide soup between 2 bowls. Add rice/noodles to each bowl if using, then ladle soup over the top.