Chicken and Bok Choy Soup
Chicken and Bok Choy Soup
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 6 cups chicken broth
- 2 tablespoons fresh ginger, grated
- 4 garlic, cloves, minced
- 2 tablespoons soy sauce, low sodium
- 1 teaspoon sesame oil
- 1 pound baby bok choy, trimmed and quartered lengthwise
- 2 carrots, medium, peeled and thinly sliced
- 3 scallions, thinly sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a large pot or Dutch oven, combine the chicken broth, grated ginger, and minced garlic. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min
- 2
Add the cut chicken thighs to the boiling broth. Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the chicken is cooked through.
⏱️ 12 min
- 3
Stir in the soy sauce and sesame oil. Add the sliced carrots and cook for 5 minutes, or until they begin to soften.
⏱️ 5 min
- 4
Add the quartered baby bok choy to the soup. Cook for another 3-5 minutes, or until the bok choy is tender-crisp. Do not overcook.
⏱️ 5 min
- 5
Season the soup with salt and freshly ground black pepper to taste. Ladle the hot soup into bowls.
⏱️ 2 min
- 6
Garnish each serving with sliced scallions and chopped fresh cilantro before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Bok Choy Soup
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 6 cups chicken broth
- 2 tablespoons fresh ginger, grated
- 4 garlic, cloves, minced
- 2 tablespoons soy sauce, low sodium
- 1 teaspoon sesame oil
- 1 pound baby bok choy, trimmed and quartered lengthwise
- 2 carrots, medium, peeled and thinly sliced
- 3 scallions, thinly sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a large pot or Dutch oven, combine the chicken broth, grated ginger, and minced garlic. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min - 2
Add the cut chicken thighs to the boiling broth. Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the chicken is cooked through.
⏱️ 12 min - 3
Stir in the soy sauce and sesame oil. Add the sliced carrots and cook for 5 minutes, or until they begin to soften.
⏱️ 5 min - 4
Add the quartered baby bok choy to the soup. Cook for another 3-5 minutes, or until the bok choy is tender-crisp. Do not overcook.
⏱️ 5 min - 5
Season the soup with salt and freshly ground black pepper to taste. Ladle the hot soup into bowls.
⏱️ 2 min - 6
Garnish each serving with sliced scallions and chopped fresh cilantro before serving.
⏱️ 1 min