Bok Choy Chicken Soup
A quick and nourishing soup featuring tender chicken, crisp bok choy, and an umami-rich broth, perfect for weeknight dinners or meal prep.
Ingredients
Main Ingredients
- 2 cups bok choy, chopped (baby bok choy or regular, white and green parts)
- 1 pound chicken breast, diced substitute thighs for more flavor
- 2 pieces carrots, sliced (matchstick or coins)
- 4 cups chicken broth low-sodium preferred
- 2 tablespoons soy sauce use tamari for gluten-free
- 1 tablespoon fresh ginger, minced or 1 tsp ground ginger in a pinch
- 2 cloves garlic, minced
- Salt and pepper to taste
- Green onions, sliced, for garnish
Instructions
Preparation
- Heat 1–2 teaspoons oil in a large pot over medium heat. Add minced garlic and ginger and sauté until fragrant, about 30–45 seconds.
- Increase heat slightly and add diced chicken. Cook, stirring occasionally, until the pieces are no longer pink (about 4–6 minutes). Don’t overcook—just seal the exterior.
- Pour in 4 cups chicken broth and bring to a gentle simmer. Scrape any browned bits from the bottom of the pot for extra flavor.
- Add sliced carrots and simmer 3–4 minutes so they begin to soften.
- Stir in chopped bok choy and cook 5–7 minutes more, until the greens are wilted and stems are tender-crisp.
- Season with 2 tablespoons soy sauce, and salt and pepper to taste. Adjust seasoning gradually—soy sauce adds saltiness.
- Ladle into bowls and garnish with sliced green onions. Serve hot.
Notes
Cool to room temperature (no more than 2 hours) then refrigerate in an airtight container for up to 3–4 days. To freeze: portion into freezer-safe containers and freeze for up to 2–3 months. Thaw overnight in the fridge before reheating. Bok choy softens further after refrigeration; if you prefer more texture, reserve a handful of greens and stir them in just before serving.