GINGER-BOK CHOY CHICKEN SOUP

4 cups low-sodium chicken broth

2 cups water

1 (1-inch) piece of fresh ginger, peeled and quartered

1 carrot, peeled and

quartered

2 whole garlic cloves,

peeled

1 onion, quartered 1 celery stalk, quartered ⅛ teaspoon ground

turmeric

2 heads of baby bok choy, stems and leaves divided

2 green onions, finely chopped

Add broth, water, ginger, carrot, garlic, onion, celery and turmeric to a large soup pot. Coarsely chop the bok choy stems and add them to the broth. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer 10 minutes. Place a colander in a large bowl in the sink. Strain the broth, discarding the vegetables. (Optional: Reserve the ginger, finely chop it into small cubes and return it to the broth for extra zingy flavor.) Return the broth to medium heat. Roughly chop the bok choy leaves. Add the leaves to the broth and cook until the leaves are tender, about 5-8 minutes. Divide into bowls. Garnish with green onion. Serves 4.

Per serving: 88 calories (percent of calories from fat, 2), 13 grams protein, 9 grams carbohydrates, 2 grams fiber, trace fat (no saturated fat), no cholesterol, 264 milligrams sodium.

CONTRIBUTED BY KELLIE HYNES