Vegetable chicken hot pot recipe


This hot pot dish offers you a fantastic selection of veggies, chicken, and noodles that can be gluten-free if you so choose! It is a recipe that is not only tasty but healthy!

  • Yield: 6 Servings
  • Total Time: 35 Minutes


  • 1½ cups mung bean sprouts
  • 4 cups Bok choy, chopped
  • 8-ounces mushrooms, sliced
  • 5-ounces rice noodles
  • 1 large bunch scallions
  • 1 lb Chicken thighs, skinless, boneless, thinly sliced
  • 1½ tablespoons sesame oil
  • 5 slices ginger, fresh
  • 5 garlic cloves, minced
  • 6 cups chicken stock, low-sodium
  • 6 cups water, filtered
  • ½ cup rice vinegar
  • 1/3 cup soy sauce
  • Dipping sauces of your choice
How to Make It
  1. Bring garlic, stock, water, ginger, sesame oil, soy sauce to boil in large pot. Add chicken and simmer for 8 minutes or until barely cooked through. Add in the noodles, stir and cover. Remove from heat.
  2. Chop all vegetables. Place in bowls on the serving table. Allow your diners to fill their own individual bowls with fresh veggies and their choice of dipping sauces.
  3. Ladle the soup over vegetables and allow to set for six minutes.

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