Clay Reid's Recipe

Henry's Minestrone

Category: Recipes

4 cups Bok Choi, chopped (can use fresh spinach if necessary)
6 green onions, finely chopped
2 cloves garlic, chopped
1 cup artichoke hearts, chopped (optional)
1/2 cup matchstick carrots
1 cup chicken broth

2 3/4 cups water (may substitute 1/2 cup of water for dry white wine)
1 tablespoon corn starch

2 large boneless, skinless chicken breasts, chunked (small)
2 links of Mozzarella Garlic Sausage (or a substitute), thinly sliced
3 large strips of bacon, chopped

Parmesan cheese (very finely grated)


Pour a tiny bit of oil into a pan; just enough oil to coat the bottom of the pan.

On medium heat, saute the green onions and garlic until fragrant. Add chicken pieces, bacon, and sausage, and saute slowly with onion/garlic mixture until done. Covering your pan during this time will help speed up the process, just make sure you move the mixture around frequently.

When the chicken is cooked, add the cup of chicken broth, the artichoke hearts (optional), the carrots, and the bok choi to the pan. Stir slightly, and cover with lid until bok choi wilts. Stir as needed.

Once the bok choi is wilted, mix in 2 1/2 cups water or water/wine mixture, and stir mixture. Cover with lid, and let slowly boil for at least 10 minutes, stirring as needed.

At this point, the mixture should be uncovered and allowed to cook as such for at least 5 more minutes. This will help concentrate the liquids and allow them to cook off. Near the end of this period, make a slurry with the tablespoon of corn starch and the remaining 1/4 cup of water. Add the slurry to the soup mixture and stir. Allow the final product to thicken, and then remove from heat. The soup should be thick and hearty.

Pour immediately into serving bowls, and top with Parmesan cheese.

Serves 4-6.