Description
This hearty Bokchoy Chicken Soup is a warming, flavorful dish, perfect for chilly days. With a rich broth packed with chicken, bok choy, fennel, and mushrooms, this soup is both nourishing and delicious. Easy to make and filled with healthy ingredients, it’s a comforting meal to warm your heart.
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
Instructions
- Prepare the Mushrooms: Place dried mushrooms in hot water and let them soak for 30 minutes. After soaking, slice the mushrooms and reserve the soaking liquid.
- Make the Soup Base: In a large pot, heat oil over medium heat. Add onion, garlic, and ginger, and sauté for 5 minutes. Add the mushroom soaking liquid, chicken broth, soy sauce, cinnamon stick, star anise, and pepper. Bring to a boil, then reduce the heat and simmer.
- Add Chicken: Stir in the chicken pieces and simmer the soup for 20 minutes to let the flavors develop.
- Add Vegetables: Add fennel, scallion whites, and sliced mushrooms to the pot. Cook for 5 minutes. Then, add bok choy stems and simmer for another 3 minutes. Finally, stir in the bok choy greens and mung bean sprouts and cook until the greens wilt (about 2 minutes).
- Garnish and Serve: Discard the cinnamon stick and star anise. Ladle the soup into bowls and garnish with scallion greens, fresh cilantro, and a drizzle of sesame oil. Serve with lime wedges for extra zest.
Notes
- The soaking liquid from the dried mushrooms adds significant depth to the broth.
- Ensure chicken is cut into uniform pieces for even cooking.
- Baby bok choy is recommended for its tender texture.
- Adjust simmering times slightly based on your stove.
- Serve hot with lime wedges for a fresh finish.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 800-900 kcal
- Sugar: N/A
- Sodium: Low Sodium
- Fat: 40-45g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 30-35g
- Fiber: N/A
- Protein: 85-95g
- Cholesterol: N/A
Keywords: Bokchoy Chicken Soup, bok choy chicken noodle soup, chicken and bok choy broth recipe, easy bok choy chicken soup, healthy bok choy chicken soup, bok choy chicken soup for dinner, how to make bok choy chicken soup, bok choy chicken soup ingredients, bok choy chicken soup with ginger, bok choy chicken soup with garlic, bok choy chicken soup low sodium, hearty bok choy chicken soup, bok choy chicken soup recipe Asian, chicken soup with bok choy and mushrooms, simple bok choy chicken soup, bok choy chicken soup comfort food, bok choy chicken soup for cold, bok choy chicken soup with noodles, bok choy chicken soup with rice noodles, bok choy chicken soup with shredded chicken