Asian-inspired Chicken Soup

Name: Asian-inspired Chicken Soup
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams bok choy, preferably baby bok choy, white stems sliced lengthwise and greens chopped, divided; 1 Tbsp peanut oil or canola oil; 2 inches cinnamon; 1 bulb fennel, cored and cut into 1-inch pieces; 118 milliliters chopped fresh cilantro; 3 cloves garlic, thinly sliced; 8 servings Lime wedges for garnish; 1 liters reduced-sodium chicken broth; 59 milliliters reduced-sodium soy sauce; 113 grams cups mung bean sprouts (see Note); 473 milliliters diced onion; 1 teaspoon freshly ground pepper; 8 scallions, whites cut into 2-inch pieces and greens chopped, divided; 2 teaspoons toasted sesame oil; 118 milliliters 1/2 oz (about dried shiitake or mixed dried mushrooms; 907 grams boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces; 710 milliliters boiling water; 1 whole star anise

Asian-inspired Chicken Soup is a gluten free and dairy free main course. One portion of this dish contains roughly 29g of protein, 9g of fat, and a total of 243 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 8. It is perfect for Autumn. A mixture of garlic, scallions, chicken broth, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.