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5 from 1 vote
Spicy Joy Soup

Course: Soup
Cuisine: North American
Author: Callum Beaton
  • 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
  1. 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.
  2. Add water and bring to a boil. Reduce heat and simmer, covered, for at least one hour.
  3. 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.
  4. Heat the broth and add the rice. Simmer for 20 minutes or until rice is tender.
  5. Add vegetables during the last 10 minutes of cooking.
  6. Finish with soy sauce, sriracha, salt and pepper.