why make this recipe
This soup is light, quick, and warm. It uses simple ingredients you can find in any store. It fills you up without heaviness. For a different but hearty mix of greens and chicken try chicken and cabbage soup, which is also easy to make.
introduction
Bok Choy Chicken Soup is a clear broth with tender chicken and fresh bok choy. The soup cooks fast and tastes clean. It works for a quick weeknight meal or when you feel a little sick. If you want classic comfort from a basic chicken soup, look at Grandma’s chicken soup for ideas on making a gentle broth.
how to make Bok Choy Chicken Soup
Make the soup in one pot. Sauté aromatics, brown the chicken, then simmer with broth and vegetables. Add soy sauce at the end and taste for salt. You can mix flavors from other recipes, like the richer herbs used in Marry Me chicken soup, if you want more depth.
Ingredients :
- 1 lb chicken breast, diced
- 4 cups chicken broth
- 2 cups bok choy, chopped
- 1 cup carrots, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- Salt and pepper to taste
- Green onions for garnish
Directions :
- In a large pot, heat some oil over medium heat.
- Add onion, garlic, and ginger; sauté until fragrant.
- Add the diced chicken and cook until browned.
- Pour in the chicken broth and bring to a simmer.
- Add bok choy and carrots; cook until vegetables are tender.
- Stir in soy sauce, salt, and pepper.
- Serve hot, garnished with green onions.
how to serve Bok Choy Chicken Soup
Serve the soup hot in bowls. Add chopped green onions on top. You can serve it with plain rice or a small roll. For a meal with more veggies, pair it with a side like brussels sprouts and chicken noodle side.
how to store Bok Choy Chicken Soup
Cool the soup to room temperature before storing. Put it in airtight containers. Keep in the fridge for 3 to 4 days. Reheat on the stove until hot. You can freeze the soup for up to 2 months. Thaw in the fridge before reheating.
tips to make Bok Choy Chicken Soup
- Use fresh ginger and garlic for better flavor. For a creamier spin, see a recipe like chicken broccoli cheddar soup for ideas.
- Cut the chicken into even pieces so it cooks the same.
- Do not overcook the bok choy; add it near the end so it stays tender-crisp.
- Taste the broth before adding more salt because soy sauce adds salt.
variation (if any)
- Add mushrooms or baby corn for more texture.
- Use leftover cooked chicken instead of raw; add it at the end to warm through.
- Swap soy sauce for tamari or a splash of fish sauce for a different umami note.
FAQs
Q: Can I use frozen bok choy?
A: Yes. Add it a little earlier since frozen leaves can release more water.
Q: Can I use other chicken cuts?
A: Yes. Thighs work well and add more flavor. Cut them into bite-size pieces.
Q: Is this soup good for meal prep?
A: Yes. It stores well in the fridge and freezes fine for later meals.
Q: Can I make this vegetarian?
A: Use vegetable broth and tofu instead of chicken. Add extra soy sauce and mushrooms for depth.
Bok Choy Chicken Soup
Ingredients
Method
- In a large pot, heat some oil over medium heat.
- Add onion, garlic, and ginger; sauté until fragrant.
- Add the diced chicken and cook until browned.
- Pour in the chicken broth and bring to a simmer.
- Add bok choy and carrots; cook until vegetables are tender.
- Stir in soy sauce, salt, and pepper.
- Serve hot, garnished with green onions.