Quick & Nourishing Chicken Bok Choy Soup
January 9, 2024 Janneke Phung
One day, when I was sick several years ago, a friend delivered me a chicken bok choy soup. The soup was delicious and the gesture was heart-warming – happy memories all around, despite not feeling well at the time. I’ve recreated a light but filling starch-free version of the soup. I highly recommend making a big batch and freezing individual portions of it.
I love the clean taste of the recipe as-is, but I’ve also enjoyed garnishing finishes like green onion, basil, cilantro, jalapeno pepper, a dash of coconut aminos, or a few drops of sesame oil.
Ingredients
| olive oil | 1 tbsp | |
| onion, chopped | ¼ cup | |
| garlic, finely chopped | 2 cloves | |
| chicken broth | 8 cups (2L) | |
| ginger concentrate (*read recipe notes) | 2 tbsp | |
| chicken breast, cubed | 1 lb | |
| bok choy, chopped | 1 head | |
| salt | to taste |
Directions:
- Heat oil in a large pot on medium. Add onions and sauté until onions are translucent. Add garlic and sauté until fragrant.
- Add chicken broth and ginger concentrate. Bring to a boil.
- Add chicken breast cubes and cook until the chicken is no longer pink in the center.
- Add bok choy, stir, and cook until wilted, 3-5 minutes.
- Season soup to taste with salt before serving.
Recipe Notes:
- For those who, like me, require a starch-free version, use this easy-to-make ginger concentrate recipe to get the flavor of ginger without the starch. However, if you are not aiming to be starch-free, you can use a 1″ piece of finely chopped ginger root in this recipe instead.
- For an even easier and faster recipe, use shredded or cubed rotisserie chicken instead.
- Store-bought broth will work well in this recipe, but homemade broth will taste superior.
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