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
Scale
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.
