Bokchoy Chicken Soup: 1 Savory Comfort Bowl

Name: Bokchoy Chicken Soup: 1 Savory Comfort Bowl
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Asian
Ingredients: 1/2 oz dried shiitake or mixed dried mushrooms (about 1/2 cup); 3 cups hot water; 1 tbsp peanut or canola oil; 2 cups chopped onion; 3 garlic cloves, thinly sliced; 6 slices fresh ginger (about 1/8-inch thick); 6 cups low-sodium chicken broth; 1/4 cup low-sodium soy sauce; 2- to 3-inch cinnamon stick; 1 star anise; 1 tsp ground black pepper; 2 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces; 1 bulb fennel, core removed and cut into 1-inch pieces; 8 green onions, white parts cut into 2-inch segments, greens diced separately; 1 lb bok choy, preferably baby (white stems sliced, green leaves chopped, separated); 2 cups mung bean sprouts (about 4 oz); 1/2 cup fresh cilantro, chopped; 2 tsp toasted sesame oil; Lime wedges for serving

by Fatima Garcia

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22 de January de 2026

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Bokchoy chicken soup has a way of just warming you from the inside out, especially when you’re feeling under the weather. I vividly remember one particularly brutal winter when I caught the worst cold. All I wanted was something comforting and nourishing, and this recipe was exactly what I needed. The steam rising from the bowl, fragrant with ginger and garlic, was instantly soothing. This easy bokchoy chicken soup is so simple to whip up, even when you’re feeling sluggish, and it truly feels like a hug in a bowl, making it the perfect bok choy chicken soup for cold days. Let’s get cooking!

Why You’ll Love This Bokchoy Chicken Soup

This recipe is a winner for so many reasons. It’s incredibly flavorful, with a rich broth that’s both savory and aromatic. You’ll be amazed at how quickly you can prepare this hearty dish—it’s perfect for busy weeknights. Plus, it’s packed with nourishing ingredients, making it a truly healthy bok choy chicken soup option. It’s also wonderfully budget-friendly, using common pantry staples and affordable chicken thighs. This simple bok choy chicken soup is a guaranteed hit that even picky eaters will enjoy, and it’s a fantastic healthy bok choy chicken soup for anyone looking for a wholesome meal.

Incredible depth of flavor from aromatic ginger, garlic, and star anise.
Remarkably quick prep and cook time, ready in about an hour.
Packed with lean protein and essential nutrients for overall wellness.
A budget-friendly meal that doesn’t compromise on taste.
A crowd-pleasing dish that appeals to all ages.
A versatile base that can be customized with your favorite vegetables.
A warming and comforting bowl that’s perfect for any season.

Bok Choy Chicken Soup Ingredients

Gathering the right bok choy chicken soup ingredients is key to achieving that amazing depth of flavor. We start with 1/2 oz dried shiitake or mixed dried mushrooms, which we’ll rehydrate in 3 cups hot water to create a potent, umami-rich soaking liquid that forms the backbone of our broth. For aromatics, you’ll need 1 tbsp peanut or canola oil, 2 cups chopped onion, 3 garlic cloves, thinly sliced, and 6 slices fresh ginger. The broth itself is built with 6 cups low-sodium chicken broth and 1/4 cup low-sodium soy sauce, enhanced by the warming spices of a 2- to 3-inch cinnamon stick and 1 star anise, plus 1 tsp ground black pepper. For the protein, we use 2 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces, which stay wonderfully tender. You’ll also need 1 bulb fennel, core removed and cut into 1-inch pieces, and 8 green onions, white parts cut into 2-inch segments, greens diced separately. The star of the show, 1 lb bok choy, preferably baby (white stems sliced, green leaves chopped, separated), adds a fresh, slightly crisp texture. Finally, for serving, have on hand 2 cups mung bean sprouts (about 4 oz), 1/2 cup fresh cilantro, chopped, 2 tsp toasted sesame oil, and Lime wedges for serving.

How to Make Bokchoy Chicken Soup

Learning how to make bok choy chicken soup is surprisingly simple, and the results are so rewarding. This recipe guides you through creating a deeply flavorful broth that’s perfect for a chilly evening.

Step 1: Start by preparing your mushrooms. Place the dried mushrooms in a bowl and cover them with 3 cups hot water. Let them soak for at least 30 minutes until they’re nice and tender. Once they’ve rehydrated, carefully slice the mushrooms and set aside the flavorful soaking liquid – don’t discard it!
Step 2: Now, let’s build the soup base. In a large pot or Dutch oven, heat 1 tbsp peanut or canola oil over medium heat. Add the 2 cups chopped onion, 3 garlic cloves, thinly sliced, and 6 slices fresh ginger. Sauté these aromatics until they’re fragrant and slightly softened, about 5 minutes. You’ll love the way your kitchen starts to smell!
Step 3: Pour in the reserved mushroom soaking liquid, along with the 6 cups low-sodium chicken broth, 1/4 cup low-sodium soy sauce, the cinnamon stick, star anise, and 1 tsp ground black pepper. Bring this mixture to a rolling boil, then reduce the heat to low, cover, and let it simmer gently to allow the flavors to meld beautifully.
Step 4: Add the chicken. Stir in the 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces. Let the soup simmer for about 20 minutes, allowing the chicken to cook through and infuse the broth with its savory juices. This is where the soup really starts to come alive.
Step 5: Time for the vegetables! Add the 1 bulb fennel, core removed and cut into 1-inch pieces, the white parts of the 8 green onions, and the sliced mushrooms to the pot. Cook for 5 minutes. Next, add the sliced bok choy stems and simmer for another 3 minutes. Finally, stir in the chopped bok choy greens and the 2 cups mung bean sprouts. Cook just until the greens wilt, which only takes about 2 minutes.
Step 6: Finish and serve. Carefully remove and discard the cinnamon stick and star anise. Ladle the hot soup into bowls. Garnish generously with the reserved diced scallion greens, fresh cilantro, and a drizzle of 2 tsp toasted sesame oil. Serve immediately with lime wedges on the side for a burst of freshness. This simple bok choy chicken soup recipe is truly a delight!

Pro Tips for the Best Bokchoy Chicken Soup

Elevate your soup game with these simple tricks for the ultimate flavor and texture.

Don’t skip the mushroom soaking liquid! It’s pure gold for developing a rich, complex broth.
Use chicken thighs for the best flavor and moisture; they stay tender even after simmering.
Prep your vegetables before you start cooking. Having everything chopped and ready makes the process smooth.
Taste and adjust seasoning before serving. A little extra soy sauce or a pinch of salt can make a big difference.

What’s the secret to perfect Bokchoy Chicken Soup?

The real secret to a perfect chicken and bok choy broth recipe lies in building layers of flavor. Start with sautéing your aromatics until fragrant, and definitely use the reserved mushroom soaking liquid. It adds an incredible depth that you just can’t get otherwise.

Can I make Bokchoy Chicken Soup ahead of time?

Yes, you can prepare most of the soup base and cook the chicken ahead of time. However, I recommend adding the bok choy and mung bean sprouts right before serving to keep them crisp and fresh. Store the cooked components separately in the fridge.

How do I avoid common mistakes with Bokchoy Chicken Soup?

A common pitfall is overcooking the bok choy; it only needs a couple of minutes to wilt. Also, be careful not to overcook the chicken, as it can become tough. Ensure your aromatics are sautéed properly to release their full flavor.

Best Ways to Serve Bokchoy Chicken Soup

This delightful soup is incredibly versatile, making it a perfect centerpiece for any meal. For a truly authentic Asian experience, serve this bok choy chicken soup piping hot with a side of fluffy steamed rice. The rice helps soak up all that delicious broth, making every spoonful even more satisfying. If you’re craving something a bit more substantial, consider pairing it with noodles! It’s fantastic with bok choy chicken soup with noodles, especially thicker wheat noodles or even ramen. For a lighter noodle option, this soup is also wonderful as bok choy chicken soup with rice noodles, which soak up the savory flavors beautifully. It’s a simple yet elegant way to enjoy a hearty meal.

Bokchoy Chicken Soup: 1 Savory Comfort Bowl - Bokchoy Chicken Soup - additional detail

Nutrition Facts for Bokchoy Chicken Soup

This hearty soup is a nutritional powerhouse, perfect for a healthy meal. Here’s a breakdown per serving (recipe makes 6-8 servings):

Calories: 800-900 kcal
Fat: 40-45g
Saturated Fat: N/A
Protein: 85-95g
Carbohydrates: 30-35g
Fiber: N/A
Sugar: N/A
Sodium: Low Sodium

Nutritional values are estimates and may vary based on specific ingredients used. We’ve focused on keeping this a low sodium option without sacrificing flavor!

How to Store and Reheat Bokchoy Chicken Soup

This hearty soup is so delicious, you’ll definitely want leftovers! To store your wonderful bok choy chicken soup, let it cool down completely first. Then, transfer it to airtight containers. It will keep well in the refrigerator for about 3 to 4 days, making it perfect for easy lunches or a quick dinner later in the week. If you want to store it for longer, this soup also freezes beautifully for up to 3 months. Just make sure to use freezer-safe containers or bags.

When you’re ready to enjoy your bok choy chicken soup comfort food again, reheating is simple. For refrigerated soup, gently reheat it on the stovetop over medium-low heat, stirring occasionally, until heated through. If reheating from frozen, thaw it overnight in the refrigerator first, then reheat as described. You can also microwave individual portions, stirring halfway through for even heating.

Frequently Asked Questions About Bokchoy Chicken Soup

What are good substitutions for chicken in this Bokchoy Chicken Soup?

If you’re looking for a different protein, firm or extra-firm tofu is a fantastic vegetarian option. Just press it well and cube it. You could also use thinly sliced pork or even turkey. If using bok choy chicken soup with shredded chicken, you can easily swap out the thigh pieces for pre-cooked shredded chicken, just add it at the end to heat through.

Can I make this Bokchoy Chicken Soup vegetarian or vegan?

Absolutely! To make this a vegetarian or vegan delight, swap the chicken broth for a good quality vegetable broth and omit the chicken entirely, or use firm tofu as mentioned above. Ensure your soy sauce is also vegan-friendly. It will still be incredibly flavorful!

How do I make the broth richer for my Bokchoy Chicken Soup?

The mushroom soaking liquid is your secret weapon for a richer broth. For an even deeper flavor, you can add a splash more soy sauce, a tablespoon of miso paste, or even a pinch of MSG if you like. Using bone-in chicken pieces initially and then shredding the meat can also contribute to a more robust base for your soup.

What other vegetables work well in Bokchoy Chicken Soup?

This soup is wonderfully adaptable! Feel free to add other quick-cooking vegetables like snow peas, sliced carrots, spinach, or even some corn. Just be sure to add them towards the end of the cooking process so they don’t get mushy.

Variations of Bokchoy Chicken Soup

This recipe is a fantastic base, but you can easily customize it to suit your needs and preferences. For a lighter version, consider using boneless, skinless chicken breast instead of thighs, though thighs offer more moisture. If you’re looking for an even more robust flavor profile, try our bok choy chicken soup recipe Asian-inspired variation by adding a tablespoon of fish sauce along with the soy sauce. For those who love a truly hearty bok choy chicken soup, you can add some cooked rice noodles or even rice directly to the bowls before ladling the soup. Another idea is to add a bit of chili paste or a few slices of fresh chili pepper in the broth for a spicy kick, making it a delightful bok choy chicken soup for cold weather.

About the Author

Fatima Garcia