If you’re craving something comforting, nourishing, and packed with flavor, this Bokchoy Chicken Soup Recipe is exactly what you need. With tender chicken pieces simmered in a fragrant broth alongside vibrant baby bok choy and crunchy carrots, each spoonful delivers warmth and a delightful mix of textures. It’s a simple recipe that comes together quickly, making it perfect for busy weeknights or when you want a wholesome meal that feels homemade and satisfying.
Ingredients You’ll Need
Don’t let the short list fool you—each ingredient in this Bokchoy Chicken Soup Recipe plays an important role in creating layers of flavor, vibrant color, and wonderful texture. Here’s what you’ll need before you get started:
- Olive oil: Adds a subtle richness and helps brown the chicken for depth of flavor.
- Boneless skinless chicken breast or thighs: Tender protein that cooks quickly and absorbs the broth’s savory notes.
- Small onion: Finely chopped to bring gentle sweetness and body to the soup.
- Garlic cloves: Minced for that irresistible aromatic punch.
- Fresh ginger: Grated to add a bright, slightly spicy warmth that complements the chicken perfectly.
- Low-sodium chicken broth: The comforting base that infuses every bite with richness without overwhelming saltiness.
- Baby bok choy: Chopped with stems and leaves separated to get tender crunch and delicate greens.
- Medium carrot: Thinly sliced for a splash of color and natural sweetness.
- Soy sauce or tamari: Brings umami depth and a touch of saltiness to balance flavors.
- Sesame oil: Just a little for a toasty, nutty aroma that elevates the whole dish.
- Black pepper: A light seasoning to add mild heat and complexity.
- Salt: To taste, enhancing all the wonderful ingredients.
- Green onions: Sliced thinly for fresh, crunchy garnish that brightens every bowl.
How to Make Bokchoy Chicken Soup Recipe
Step 1: Brown the Chicken
Start by heating the olive oil in a large pot over medium heat. Add your bite-sized chicken pieces and cook them for about 4 to 5 minutes until they develop a light golden brown. This initial browning locks in juices and builds a rich foundation of flavor for the soup.
Step 2: Sauté the Aromatics
Next, toss in the finely chopped onion and stir for around 2 minutes until it turns soft and translucent. Then add the minced garlic and freshly grated ginger, cooking just 30 seconds until the air fills with their fragrant, mouthwatering smell. These aromatics are the secret to that cozy, inviting broth.
Step 3: Add Broth and Vegetables
Pour in the low-sodium chicken broth and bring everything to a gentle boil. Once bubbling, add the thinly sliced carrots and the bok choy stems (the crunchy parts) and let the soup simmer for 8 minutes. During this time, the vegetables soften and release their natural sweetness into the broth.
Step 4: Final Flavor Boost and Greens
Lower the heat and stir in the bok choy leaves, soy sauce, sesame oil, black pepper, and salt if needed. Simmer for another 2 to 3 minutes until the greens are beautifully wilted and the chicken is cooked through. This finishing step seals in vibrant color and bold flavors that make the soup truly special.
How to Serve Bokchoy Chicken Soup Recipe
Garnishes
A sprinkle of sliced green onions is all it takes to add fresh brightness and a slight crunch to your bowls of soup. If you want to bring in a little extra zing, some toasted sesame seeds or a drizzle of chili oil can be wonderful finishing touches.
Side Dishes
This soup is fantastic on its own, but pairing it with steamed jasmine rice or a simple side of garlic bread transforms it into a fuller meal. For a lighter option, a crisp cucumber salad with a tangy dressing complements the rich broth beautifully.
Creative Ways to Present
Serve the soup in deep bowls and add a garnish of fresh herbs like cilantro or Thai basil for an herbaceous note. You can also ladle it over cooked rice noodles in the bowl before pouring the soup, turning it into a hearty noodle soup that feels like a warm hug.
Make Ahead and Storage
Storing Leftovers
Leftover Bokchoy Chicken Soup Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Be sure to cool it down before refrigerating to keep flavors fresh and textures intact.
Freezing
You can freeze this soup, but keep in mind that bok choy may become softer upon thawing. For best results, freeze the broth and chicken mixture separately from the greens, then combine after reheating.
Reheating
Reheat the soup gently on the stovetop over medium heat, stirring occasionally until warmed through. If the broth has thickened in the fridge, add a splash of water or chicken broth to loosen it up to your preferred consistency.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add a bit more richness and tenderness, making the soup even more comforting. Just be sure to cut them into bite-sized pieces for even cooking.
Is it possible to make this recipe vegetarian?
You can swap the chicken broth for vegetable broth and use tofu or mushrooms instead of chicken to keep that hearty texture while making it vegetarian and still delicious.
How spicy is the soup?
This recipe is mild and comforting by default, but if you love a kick, adding chili flakes or a dash of hot sauce is an easy way to customize the heat level.
Can I add noodles or rice directly to the soup?
Definitely! Cooked rice or rice noodles are a great addition to make the soup more filling, just add them towards the end of cooking or when warming leftovers.
What can I substitute for baby bok choy if I can’t find it?
Napa cabbage or regular bok choy works well as a substitute. Just chop it similarly to ensure the stems and leaves cook properly and provide that signature crunch and tender green contrast.
Final Thoughts
There’s something truly special about a soup that feels both nourishing and vibrant, and this Bokchoy Chicken Soup Recipe hits that mark perfectly. It’s easy enough to whip up on a busy day but flavorful enough to make you want seconds. Give it a try—you might just find your new go-to comfort meal that’s as good for your soul as it is for your taste buds!
Print
Bokchoy Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Description
A light and healthy Asian-inspired chicken soup featuring tender bite-sized chicken pieces, crisp baby bok choy, and fresh vegetables simmered in a flavorful broth with ginger, garlic, and soy sauce.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast or thighs, cut into bite-sized pieces
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 6 cups low-sodium chicken broth
Vegetables & Flavorings
- 2 cups baby bok choy, chopped with stems and leaves separated
- 1 medium carrot, thinly sliced
- 2 tablespoons soy sauce or tamari
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- Salt, to taste
Garnish
- 2 green onions, sliced
Instructions
- Brown the chicken: Heat olive oil in a large pot over medium heat. Add the bite-sized chicken pieces and cook for 4 to 5 minutes until lightly browned on all sides.
- Sauté aromatics: Add the finely chopped onion to the pot and cook for 2 minutes until softened. Stir in minced garlic and grated ginger, cooking for 30 seconds until fragrant.
- Add broth and simmer: Pour in the low-sodium chicken broth and bring the mixture to a gentle boil.
- Add vegetables: Add the thinly sliced carrots and bok choy stems. Reduce heat and simmer for 8 minutes until the vegetables are tender.
- Finish the soup: Stir in the bok choy leaves, soy sauce, sesame oil, black pepper, and salt to taste. Simmer for an additional 2 to 3 minutes until the bok choy leaves wilt and the chicken is fully cooked through.
- Serve and garnish: Remove the soup from heat and garnish with sliced green onions before serving hot.
Notes
- For a more filling meal, add cooked rice or rice noodles to the soup.
- Enhance flavor with a splash of rice vinegar or a pinch of chili flakes for some heat.
