Chicken Adobo Soup - cooking recipe

Ingredients

1 -2 tablespoon soy sauce (gluten-free)
1 tablespoon rice vinegar
1 garlic clove, sliced
1 bay leaf
1/4 yellow onion, sliced
1 cup chicken broth
1 boneless skinless chicken breast, cooked and shredded
1/4 cup uncooked brown rice, pre-cooked in chicken broth (about a cup when cooked)
1 1/2 cups bok choy, chopped
1 green onion, thinly sliced

Preparation

In a small saucepan, combine the soy sauce, vinegar, garlic, and bay leaf and bring to a boil.
Remove from heat and set aside.
Saute the yellow onion in a tablespoon of the broth until tender over medium heat.
Add the remaining broth and bring to a boil.
Add the soy sauce mixture, chicken, and cooked rice.
Bring to a boil, then reduce heat and simmer for 2 minutes.
Add bok choy, then simmer until tender (about 2 minutes).
Discard bay leaf, then stir in the green onion (reserving a little for garnish).
Enjoy!