Print

Hearty Bokchoy Chicken Soup

Hearty Bokchoy Chicken Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Hearty Bokchoy Chicken Soup is the perfect comfort dish to warm your soul and satisfy your hunger. This nourishing soup features tender chicken pieces simmered alongside fresh bok choy and aromatic spices, creating a delightful balance of flavors. With its quick preparation time and rich nutritional benefits, it’s an excellent choice for busy weeknights or cozy gatherings. The unique combination of shiitake mushrooms adds depth while ensuring a satisfying meal that’s both hearty and healthy. Dive into this vibrant bowl of goodness and discover a family favorite that everyone will cherish!

Ingredients

Scale
  • 1/2 ounce (approximately 1/2 cup) dried shiitake or mixed dried mushrooms
  • 3 cups hot water
  • 1 tablespoon peanut or canola oil
  • 2 cups chopped onion
  • 3 garlic cloves, thinly sliced
  • 6 slices fresh ginger, about 1/8 inch thick
  • 6 cups low-sodium chicken broth
  • 1/4 cup low-sodium soy sauce
  • 2– to 3-inch cinnamon stick
  • 1 star anise
  • 1 teaspoon ground black pepper
  • 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
  • 1 bulb fennel, core removed and cut into 1-inch pieces
  • 8 green onions, white parts cut into 2-inch segments and greens diced, kept separate
  • 1 pound bok choy, preferably baby, white stems sliced lengthwise and green leaves chopped, separated
  • 2 cups mung bean sprouts (about 4 ounces)
  • 1/2 cup fresh cilantro, chopped
  • 2 teaspoons sesame oil, toasted
  • Lime wedges for serving

Instructions

  1. Soak dried mushrooms in hot water for 15 minutes until soft; chop into bite-sized pieces.
  2. Heat oil in a large pot over medium heat; sauté chopped onions until translucent. Add garlic and ginger, cooking for 2 minutes until fragrant.
  3. Stir in soaked mushrooms and their liquid, then add chicken broth and soy sauce. Incorporate cinnamon stick, star anise, and black pepper; bring to a simmer.
  4. Add chicken thighs to the broth; cook for 10–12 minutes until fully cooked, skimming off foam as needed.
  5. Add fennel and white parts of green onion; cook for 5 minutes before adding bok choy stems. After one minute, add bok choy leaves and mung bean sprouts.
  6. Remove from heat; stir in cilantro and sesame oil before serving with lime wedges.

Nutrition

Find it online: https://nobakemagic.com/hearty-bokchoy-chicken-soup/