Bokchoy Chicken Soup: A Cozy, Flavor-Packed Delight

Experience the comforting taste of Bokchoy Chicken Soup, a nourishing dish perfect for chilly nights and flu-fighting support.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Soups

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

2 tablespoons Olive Oil Adds richness; sesame oil can lend a nuttier flavor.
1 medium Shallot Provide a mild onion flavor; yellow onions work as a substitution.
2 stalks Green Onions Add freshness; separate white parts for cooking and green parts for garnish.
3 cloves Garlic Essential for aroma; use minced for impactful flavor.
1 tablespoon Ginger Offers warmth and spice; freshly minced is ideal for this soup.
4 cups Vegetarian Broth Forms the soup's base; opt for low sodium for less salt.
1 piece Star Anise Infuses a sweet, licorice-like note; remember to remove before serving.
2 tablespoons Soy Sauce Contributions of saltiness and umami; tamari can substitute for gluten-free.

For the Soup

1 cup Crimini Mushrooms Add heartiness and texture; you can swap with shiitake or button mushrooms.
4 ounces Rice Noodles The base carbohydrate; replace with ramen or angel hair pasta.
2 cups Bok Choy Introduces a tender, leafy element; baby bok choy is sweeter.
1 cup Cooked Chicken For a protein boost; add tender pieces into the soup just before serving.

For the Garnish

to taste Sesame Seeds Sprinkle on top for added crunch; totally optional but delightful!
to taste Red Pepper Flakes For a touch of heat; adjust according to your spice preference.

Equipment

Stockpot

Method

Step-by-Step Instructions

Begin by heating 2 tablespoons of olive oil in a medium stockpot over medium heat. Once the oil is shimmering, add 1 diced shallot and sauté for 4-5 minutes until they become soft and translucent.
Next, stir in the chopped white parts of 2 green onions, along with 3 cloves of minced garlic and 1 tablespoon of freshly minced ginger. Cook for an additional 1-2 minutes, allowing the mixture to become aromatic and golden.
Pour in 4 cups of vegetarian broth, and then add 1 star anise and 2 tablespoons of soy sauce. Bring the mixture to a simmer and cover, letting it gently bubble for about 10 minutes.
After simmering, carefully remove the star anise. Add 1 cup of sliced crimini mushrooms, 4 ounces of rice noodles, and 2 cups of chopped bok choy to the pot. Continue simmering for another 5-8 minutes.
Once everything is cooked, ladle the steaming Bokchoy Chicken Soup into bowls. Top each serving with a sprinkle of sesame seeds, and garnish with the reserved green parts of the green onions.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1.5mg

Notes

Keep leftovers in an airtight container for up to three days. Reheat gently to ensure the noodles stay intact.

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