Sous Vide Chicken and Bok Choy Soup
The winter season calls for warm and flavorful soups, and hence, here we are with this delicious noodle soup recipe. The ginger in the recipe will increase your immunity, along with adding a heartful flavor to the soup.
Is 145°F Safe For Chicken?
Raw or improperly cooked chicken is a source of salmonella. To avoid the infection, it is mandatory to cook the chicken properly. The FDA Food Code recommends cooking chicken to 165°F (74°C). But the pasteurization of chicken depends on both temperature and time. If you cook the chicken at 145°F (63°C) for 8.5 minutes, you can achieve the same bacterial reduction or pasteurization as at 165°F (74°C).
Can I Substitute The Sesame Oil With Some Other Oil?
This recipe particularly calls for toasted sesame oil, but if you are allergic to it or don't like its flavor, you can always go with avocado oil. Avocado oil has a higher smoke temperature and possesses good fats. However, sesame oil is more flavorful than avocado oil, so you should use it for this dish if you can.
What's The Best Way To Serve This Soup?
The soup will go well with Port Wine. You can also pair it with fried wonton stripes or toasted almond slices.
What Ingredients Will I Need?
Here is the shopping list if you are planning on cooking this dish:
boneless, skinless chicken breasts
toasted sesame oil
Sea salt and black pepper, to taste
Soup Ingredients:
extra virgin olive oil
green onions, chopped (white and green parts separated)
cloves garlic, minced
white mushrooms, cleaned and sliced
. five-spice powder (optional you can add your own favorite spices)
fresh ginger, finely minced
Sea salt and black pepper, to taste
chicken broth, preferably organic
baby bok choy, trimmed and sliced
rice noodles (gluten-free)
Crushed red pepper flakes, to serve (optional) I add these to everything I think it adds a little kick to savory dishes and a little color for presentation.
How To Make Sous Vide Chicken For This Recipe?
Follow these instructions step by step to get perfectly cooked sous vide chicken for your soup.
- Fill a large container or pot with water and attach the sous vide circulator to its side.
- Set the temperature to 145°F and time to 2 hours.
- While the water bath is heating up, drizzle the chicken breasts with the toasted sesame oil and season with salt and pepper to taste.
- Put chicken breasts in an airtight plastic bag and seal it while removing as much air as possible.
- When the water bath reaches the desired temperature, place the plastic bag inside it. An important point to note is that the bag should sink in the pot; it indicates that enough air has been removed from it.
- Adjust the sous vide timer back to 2 hours if necessary.
Instructions For The Soup
Place a large high-sided skillet over medium and heat olive oil in it ten minutes before the sous chicken is done. Add the white part of the green onions and garlic to the skillet and cook for 1 minute or until fragrant while continually stirring.
Add the sliced mushroom to the skillet and sprinkle the five-spice powder and freshly grated ginger on top. Season the veggies with salt and pepper to taste. Cook for approximately 5-6 minutes or until the mushrooms are golden brown. Make sure to stir frequently while cooking.
Pour in the chicken broth and simmer while occasionally stirring until it is thoroughly heated.
When the cooking time for chicken breasts is complete, remove them from the water bath and discard any liquid in the plastic bag. Transfer the chicken breasts to a plate and pat dry gently with a paper towel. Once cool enough to work with, shred or chop the chicken as desired.
Add the chicken, bok choy, and rice noodles to the skillet and cook until the greens are wilted and the rice noodles are tender to touch but not too soft. It should take approximately 5-6 minutes.
Remove from the soup from heat and serve immediately garnished with sliced green onions and crushed red pepper flakes. Enjoy your delicious and healthy soup!
Low Point Soups
Easy instant Pot Soups
Sicilian Halibut Fish Stew
Instant Pot Chicken Marsala
Sous Vide Chicken and Bok Choy Soup
- Total Time: 2 hours 30 minutes
- Yield: 6 1x
Ingredients
2 boneless, skinless chicken breasts
2 t. toasted sesame oil
Sea salt and black pepper, to taste
Soup Ingredients:
1 T. extra virgin olive oil
4-5 green onions, chopped (white and green parts separated)
3-4 cloves garlic, minced
10 oz. white mushrooms, cleaned and sliced
2 t. five spice powder
1 T. fresh ginger, finely minced
Sea salt and black pepper, to taste
6 c. chicken broth, preferably organic
3 baby bok choy, trimmed and sliced
4 oz. rice noodles (gluten free)
Crushed red pepper flakes, to serve (optional)
Instructions
Fill a large container or pot with water and attach the sous vide circulator to the side. Set the temperature to 145°F and the cook time to 2 hours.
While the water bath heats up, drizzle the chicken breasts with the toasted sesame oil and season with salt and black pepper, to taste.
Place chicken breasts in an airtight plastic bag and remove as much air as possible while sealing.
Once the water bath reaches the set temperature, add the sealed bag. (The bag will sink if enough air has been removed). Adjust the sous vide timer back to two hours, if necessary.
Ten minutes before the chicken is done, heat the olive oil in a large, high-sided skillet over medium heat. Add the white part of the green onions and garlic and cook, stirring continually, for 1 minute or until fragrant.
Add the sliced mushrooms to the skillet and sprinkle the five spice powder and freshly grated ginger on top. Season with salt and black pepper, to taste. Cook, stirring frequently, until the mushrooms are golden brown, approximately 5-6 minutes.
Add the chicken broth and simmer, stirring occasionally, until heated through.
When to cook time is complete, remove the chicken breasts from the water bath and discard any liquid in the plastic bag. Transfer the chicken breasts to a plate and pat dry with a paper towel. When cool enough to handle, shred or chop the chicken as desired.
Add the chicken, bok choy, and rice noodles to the skillet and continue cooking until the greens are wilted and the rice noodles are tender, but not too soft, approximately 5-6 minutes.
Remove from heat and serve immediately garnished with sliced green onions and crushed red pepper flakes, if using. Enjoy!
Notes
Sous Vide Temp: 145°F
- Prep Time: 15
- Cook Time: 2 hours 15 minutes
