• This soup can stand alone, but if you would like to serve it with rice, it’s best to cook the rice separately to avoid overcooking it. You can cook the rice in a separate pot while preparing the soup. 
• Dice the garlic and onion
• Chop the mushrooms, carrots, and bok choy
• Heat the avocado oil over medium-low heat. Add the garlic, onions, and mushrooms and season with salt and pepper. Continue to cook, stirring frequently, until onions start to soften.
• Pour in the chicken broth (or 8 cups of water + 2 tbsp Organic Better than Bouillon Roasted Chicken Base). 
• Add the tamari and rice vinegar
• Add the diced carrots (+ optional: diced potatoes)
• Add the chicken thighs, bring to a gentle simmer, cover, and cook until the chicken is tender (about 20 minutes).
• Remove the chicken and cut into small pieces, then return the pieces to the pot.
• Add the chopped bok choy and continue to cook on low simmer for 2 minutes. Shut off the heat and let the soup rest. 
• Ladle into bowls and enjoy!

Modification for picky eaters:

• Keep the chicken out of the pot once it has been diced.
• Add the bok choy and cook it x 2 minutes.
• Let the broth cool a bit, then blend the broth and veggies.
• Once the broth is blended, add the chicken into the pot.
• This provides a simpler soup with less textures and colors, but still chock full of the veggies. 
• Soup can be served over rice if desired.