Bokchoy Chicken Soup Recipe
If ever there was a bowl of comfort that could brighten even the dreariest weekday, it’s Bokchoy Chicken Soup. This beloved recipe brings together tender chicken, crisp-tender bok choy, and a flavorful, gingery broth that feels like a warm hug from the inside out. With a medley of simple pantry staples and garden-fresh vegetables, each spoonful packs both nourishment and soul-satisfying flavor—making it a standout dish whether you’re chasing away a cold or simply craving something vibrant and restorative.
Ingredients You’ll Need
This Bokchoy Chicken Soup is all about letting wholesome flavors shine, using fresh ingredients anyone can find. Each component has a role to play: some add gentle heat, others bring crunch, and a few promise to uplift your entire kitchen with their aroma.
- Sesame oil or olive oil: Lends a silken base and subtle nuttiness that anchors the soup’s flavor.
- Small onion, chopped: Starts everything off with a gentle, savory sweetness and depth.
- Garlic, minced: Provides the base with its unmistakable pungent aroma and warmth.
- Fresh ginger, grated: Supplies a zesty kick and signature brightness to the broth.
- Low-sodium chicken broth: The lifeblood of Bokchoy Chicken Soup, allowing every ingredient to shine without overwhelming saltiness.
- Boneless, skinless chicken breasts, thinly sliced: Cooking the chicken this way keeps it ultra-tender and perfect for slurping.
- Soy sauce: Brings a hit of savory, umami goodness to balance the broth.
- Rice vinegar: Adds a refreshing tang that perks up the entire soup.
- Fish sauce (optional): Provides complex depth—a little goes a long way!
- Baby bok choy, chopped or halved: Delivering a crisp, green crunch and a mild, sweet flavor that’s the star of this soup.
- Shredded carrots: Bring color, gentle sweetness, and extra nutrition.
- Green onions, sliced: A perfect fresh garnish, lending mild oniony zip to finish the bowl.
- Salt and pepper to taste: Essential for seasoning and balancing all the subtle flavors.
- Red pepper flakes or chili oil (optional): For those who desire a bit of heat to wake up the palate.
How to Make Bokchoy Chicken Soup
Step 1: Sauté the Aromatics
Start by warming your sesame or olive oil in a large pot over medium heat. Toss in the chopped onion and let it cook for 3 to 4 minutes, just until it turns translucent and soft. Next, add in the minced garlic and grated ginger—this is where the kitchen starts to smell truly irresistible. Sauté for a minute so the flavors can bloom.
Step 2: Build the Broth
Pour in your chicken broth, scraping up any bits stuck to the bottom for extra flavor. This step is crucial to create a savory foundation for your Bokchoy Chicken Soup. Bring everything to a gentle boil so the broth absorbs the aroma and taste of the sautéed base.
Step 3: Add the Chicken and Seasonings
Slide in those thinly sliced chicken breasts, followed by soy sauce, rice vinegar, and, if you’re feeling adventurous, a dash of fish sauce. This combo ensures your chicken cooks up juicy and flavorful. Let the soup simmer for about 10 to 12 minutes—just until the chicken is cooked through and wonderfully tender.
Step 4: Stir in the Veggies
Add your bok choy and shredded carrots to the simmering broth. Cook for another 3 to 4 minutes—long enough for the carrots to soften slightly and the bok choy to stay vibrantly green and crisp. Don’t forget a quick taste to adjust salt, pepper, or chili oil if you like some gentle heat.
Step 5: Serve and Garnish
Ladle steaming hot Bokchoy Chicken Soup into bowls. Scatter sliced green onions generously over the top for a final, fresh pop of color and flavor. Serve immediately while everything is bright and aromatic.
How to Serve Bokchoy Chicken Soup
Garnishes
Classic green onions are a must, but the real fun is customizing each bowl to suit your tastes. Add a drizzle of chili oil for heat, scatter sesame seeds for a toasty crunch, or finish with a squeeze of fresh lime for a zingy twist. A handful of fresh cilantro can send the herby factor over the top, making every spoonful even more vibrant.
Side Dishes
Bokchoy Chicken Soup is wonderfully satisfying on its own, but you can pair it with a steaming bowl of jasmine or brown rice for extra heartiness. For a lighter meal, serve alongside a crisp Asian slaw or some quick-pickled cucumbers. If you want to stay cozy, warm up a plate of dumplings or pan-fried scallion pancakes—they soak up the broth beautifully.
Creative Ways to Present
To impress guests or just treat yourself, present Bokchoy Chicken Soup in deep ceramic bowls with a swirl of chili oil on top and a sprinkle of toasted sesame seeds. Build your own noodle bowl by adding cooked rice noodles, or set up a self-serve bar where everyone can choose their garnishes and spice level. Having fun with presentation turns this humble soup into a personalized, festive meal.
Make Ahead and Storage
Storing Leftovers
Leftover Bokchoy Chicken Soup keeps beautifully in the fridge for up to three days. Let the soup cool to room temperature before transferring to an airtight container. If you plan to stretch leftovers into a weekday lunch, consider storing the green onions separately and adding them fresh when you reheat.
Freezing
This soup is freezer-friendly! Simply portion cooled Bokchoy Chicken Soup into individual containers, leaving a bit of space for expansion. It’ll keep for up to three months. For best results, freeze without the green onion garnish and add fresh herbs just before serving after reheating.
Reheating
To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally until hot. If you’re in a hurry, use the microwave—but pause to stir every minute so ingredients heat evenly. Taste and adjust seasoning, as flavors can mellow after chilling or freezing.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Shredded rotisserie chicken is a fantastic shortcut—just add it during the final simmer with the vegetables so it soaks up the broth’s flavors without becoming overcooked.
Is Bokchoy Chicken Soup gluten-free?
It can be! Just be sure to opt for gluten-free soy sauce (like tamari) and confirm that your chicken broth doesn’t contain hidden wheat. With these swaps, you’ll have a safe, flavorful bowl for gluten-sensitive eaters.
What can I substitute for bok choy?
If bok choy is hard to find, tender greens like spinach or napa cabbage work beautifully. Just watch the cooking time, as these can turn tender even faster than bok choy.
Can I add noodles or rice to make it heartier?
Definitely! Stir in cooked rice or rice noodles before serving for a more filling meal. The broth clings to them nicely and turns Bokchoy Chicken Soup into a satisfying dinner stew.
How do I adjust the spice level?
The base soup is quite mild, but you control the heat: use plenty of red pepper flakes, a drizzle of chili oil, or serve with hot sauce on the side so everyone can customize their own bowl.
Final Thoughts
Bokchoy Chicken Soup is like a bowl of pure joy—warming, easy, and adaptable to whatever your fridge holds. Whether you’re chasing comfort or just trying something new and wholesome, this soup never disappoints. Give it a try and share the warmth with someone you love—the next best bowl might just become your new favorite.
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Bokchoy Chicken Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Bokchoy Chicken Soup is a comforting and flavorful dish that combines tender chicken, vibrant bok choy, and aromatic Asian-inspired spices in a nourishing broth.
Ingredients
Soup Base:
- 1 tablespoon sesame oil or olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 6 cups low-sodium chicken broth
Chicken and Vegetables:
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon fish sauce (optional)
- 4 cups baby bok choy, chopped (or halved if small)
- 1 cup shredded carrots
- 2 green onions, sliced
- Salt and pepper to taste
- Red pepper flakes or chili oil for heat (optional)
Instructions
- Heat the Oil: Heat oil in a large pot over medium heat.
- Sauté Aromatics: Add onion and sauté until softened. Stir in garlic and ginger.
- Add Broth and Chicken: Pour in chicken broth, add chicken, soy sauce, rice vinegar, and fish sauce if using. Simmer until chicken is cooked.
- Add Vegetables: Add bok choy and carrots, cook until tender.
- Season and Serve: Season with salt, pepper, and red pepper flakes. Garnish with green onions before serving.
Notes
- For a heartier version, add cooked rice or rice noodles before serving.
- Use shredded rotisserie chicken to save time.
- Feel free to swap in spinach or napa cabbage if bok choy isn’t available.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 65 mg
