Bok Choy Chicken Soup
A light and nourishing Asian-inspired soup featuring tender diced chicken, crisp-tender bok choy, sweet carrots, ginger, and garlic in a clear chicken broth with a splash of soy.
Ingredients
Main Ingredients
- 2 cups bok choy, chopped Baby bok choy works great; separate leaves and stems if large
- 1 lb chicken breast, diced Thighs can be used for more flavor
- 2 carrots, sliced Use matchsticks or coins
- 4 cups chicken broth Homemade or low-sodium store-bought
- 2 cloves garlic, minced
- 1 inch ginger, grated or finely minced
- 1 tablespoon soy sauce Use tamari for gluten-free
- Salt and pepper to taste
- Green onions for garnish
Instructions
Cooking
- Heat a tablespoon of neutral oil in a large pot over medium heat. Add the garlic and grated ginger and sauté until fragrant, about 30–45 seconds.
- Add the diced chicken in a single layer. Cook, stirring occasionally, until it is lightly browned on the outside, about 4–6 minutes.
- Pour in the chicken broth and bring the pot to a gentle boil. Scrape the bottom of the pot to loosen any browned bits.
- Add the chopped bok choy and sliced carrots. Reduce heat to a simmer and cook until the carrots are tender and the chicken is cooked through, about 6–8 minutes.
- Stir in the soy sauce and season with salt and pepper to taste. Adjust acidity or saltiness if needed.
- Ladle into bowls and garnish with sliced green onions. Serve hot.
Notes
For variations: Swap chicken breasts for thighs for richer flavor. Add a teaspoon of sesame oil at the end for a toasty aroma. For vegetarian, use firm tofu and vegetable broth.