chicken and bok choy soup recipe

Written BySheba G Updated On
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The Best chicken and bok choy soup recipe

I’ve been making this chicken and bok choy soup recipe for years, and it’s always a hit with my family. It’s one of those simple yet satisfying meals that feels like a hug in a bowl.

The first time I made it, I was skeptical about the combination of chicken and bok choy, but the flavors just work together beautifully. The delicate flavor of the bok choy pairs perfectly with the rich taste of the chicken, and the soup is infused with a depth of flavor that comes from simmering the ingredients together for a long time.

My kids love it when I serve it with some crusty bread or over rice, and my husband appreciates how easy it is to make in large quantities so we can have leftovers for the next day. As for me, I love how versatile this recipe is – it’s perfect for a weeknight dinner, but also special enough to serve at family gatherings or holidays.

Plus, it’s incredibly healthy, with all the benefits of leafy greens and lean protein in one delicious bowl. And let’s not forget about the leftovers – this soup freezes beautifully, so I can make a big batch on Sunday and enjoy it throughout the week.

Chicken and Bok Choy Soup

4.7 from 873 votes

A comforting and nutritious soup featuring tender chicken and crisp bok choy. Perfect for a quick and satisfying meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 lb boneless skinless chicken breasts
2 cups bok choy, chopped
1 onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 cups chicken broth
1 tbsp soy sauce
1 tsp sesame oil
1 tsp grated ginger
Salt and pepper to taste
2 green onions, chopped

👨‍🍳Directions

1Place the large pot on medium heat.
2Add sesame oil and heat until it shimmers.
3Add onion and garlic, sauté until softened and fragrant.
4Add chicken breasts to the pot.
5Cook until the chicken is no longer pink on the outside, about 5 minutes.
6Flip and cook for another 5 minutes.
7Pour in chicken broth.
8Stir in soy sauce, ginger, salt, and pepper.
9Bring to a boil, then reduce heat to low, cover, and let it simmer for 15 minutes, or until the chicken is cooked through and tender.
10Remove chicken from the pot and shred it using two forks.
11Return the shredded chicken to the pot.
12Add carrots and bok choy to the pot.
13Cook until the carrots are tender and the bok choy is wilted, about 5-7 minutes.
14Taste and adjust seasoning if needed.
15Garnish with chopped green onions and serve hot.

🔧Equipment

Large pot
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 85mg🧂Sodium: 1200mg🌾Total Carbs: 18g🥦Dietary Fiber: 4g🍬Sugars: 7g🥩Protein: 35g

📝Notes

Tips: You can add other vegetables like mushrooms or bell peppers for extra flavor and nutrition.

Watch Video Of How Chicken and Bok Choy Soup Works

This chicken and bok choy soup recipe is always a good idea for any occasion – whether you’re looking for a comforting meal on a weeknight or want to impress your guests at a dinner party. One of my favorite things about this recipe is how easily it can be reheated and served at different times throughout the day.

We like to serve it with some crusty bread or over rice for added texture and flavor. You can also customize it by adding your favorite spices or herbs – my personal favorite addition is a sprinkle of fresh cilantro on top.

Whatever way you choose to serve it, I’m sure your family will love this hearty and delicious soup as much as mine does.

❓ Frequently Asked Questions About Chicken and Bok Choy Soup

Q1: What type of chicken is best for this recipe?

The best type of chicken to use in this recipe is boneless, skinless chicken breast or thighs. You can also use a combination of both for added flavor and texture.

Q2: Can I substitute bok choy with another type of green?

While bok choy is a key ingredient in this recipe, you can substitute it with other leafy greens like spinach, kale, or collard greens if you prefer.

Q3: How do I store leftover soup?

You can store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. When reheating, make sure to bring the soup to a boil before serving.

Q4: Can I make this recipe in a slow cooker?

This recipe can be made in a slow cooker by browning the chicken and cooking the vegetables before transferring everything to the slow cooker and cooking on low for 6-8 hours.

Q5: Is this recipe gluten-free?

This recipe is naturally gluten-free, but if you’re using store-bought broth or seasonings, make sure to check the ingredients list to ensure they don’t contain gluten.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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