I am thrilled to have Junior Chef Callum Beaton share his recipe for Spicy Joy Soup today on the blog! At the young age of 5 he’s already making lunch for his parents and little brother. Chef Callum made a yummy spicy chicken and rice soup with bok choy. This young man has wonderful things ahead of him and I’m excited to see what other delicious recipes he comes up with!
Doesn’t this soup look delicious? He had a few misadventures in the kitchen but that’s all part of the fun and learning experience. Great job Chef Callum! Your soup looks absolutely delicious.
Spicy Joy Soup
- Bones of 1 rotisserie chicken
- 1 white onion
- 4 stalks celery
- 5 carrots
- 8 cups water
- 4 heads bok choy
- ½ cup basmati rice
- ½ cup white long-grain rice
- 3 tbsp soy sauce
- Dash of sriracha sauce
- Salt & pepper to taste
Heat chicken bones in a large pot over medium heat. Peel onion and leave whole, cutting hatches in the top. Add to the pot, along with two celery stalks and two whole carrots. Wait until the vegetables are nicely browned, adding a splash of water to loosen them if they stick to the pan.
Add water and bring to a boil. Reduce heat and simmer, covered, for at least one hour.
While the broth cooks, wash the bok choy with no soap and cut it into pieces. Peel and chop three carrots and two celery stalks.
Heat the broth and add the rice. Simmer for 20 minutes or until rice is tender.
Add vegetables during the last 10 minutes of cooking.
Finish with soy sauce, sriracha, salt and pepper.
|Did you make this recipe? Have a meal planning tip to share?
Tag @365daysofeasyrecipes on Instagram . I’d love to see!