Bok Choy Chicken Soup
Savor the warmth and comforting flavors of this Bok Choy Chicken Soup, a delightful dish perfect for chilly evenings. Tender chicken breasts simmered with fresh bok choy in a savory broth create a wholesome meal that wraps you in coziness. Ideal for busy weeknights, this easy-to-make recipe brings vibrant nutrition and flavor to your table, making every spoonful a hug in a bowl.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main dish
- Method: Simmering
- Cuisine: Asian
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 4 cups bok choy, chopped
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, sliced thinly
- 6 cups chicken broth (preferably low-sodium)
- 2 tbsp low-sodium soy sauce
- 4 green onions, sliced (for garnish)
- 1 tbsp sesame oil (for serving)
Instructions
- Heat a splash of oil in a large pot over medium heat. Sear the chicken breasts until golden brown on both sides, about 5-7 minutes per side, until the internal temperature reaches 165°F.
- Add minced garlic and sliced ginger; sauté for about 1 minute until fragrant.
- Pour in the chicken broth and soy sauce; bring to a gentle boil while scraping any bits from the bottom of the pot.
- Stir in the chopped bok choy and reduce heat to medium-low. Simmer for about 10 minutes until bok choy is tender but still vibrant.
- Taste and adjust seasoning if needed. Ladle into bowls and garnish with sliced green onions and a drizzle of sesame oil before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 110mg
Keywords: For added heartiness, consider swapping chicken for tofu or incorporating noodles. Spice things up by adding red pepper flakes or sliced jalapeños during cooking. Leftover soup can be stored in an airtight container in the fridge for up to three days.