Description

Hearty Bokchoy Chicken Soup is the ultimate comfort food, perfect for warming your soul on chilly days. This nourishing dish features tender chicken, vibrant bok choy, and a medley of fresh vegetables simmered in a savory broth infused with umami flavors. Ready in just one hour, this easy-to-make recipe is ideal for family dinners or cozy evenings at home. Enjoy the delightful combination of textures and flavors that will quickly make this soup a staple in your kitchen.

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

Begin by placing the dried mushrooms in a bowl. Pour in the hot water and let them sit for about 20 minutes until they become soft. Drain the mushrooms, reserving the liquid. Chop them into smaller pieces.
In a large pot or Dutch oven over medium heat, add peanut oil. Once heated, add chopped onions. Sauté until translucent, about 5 minutes. Stir in garlic slices and ginger. Cook for another minute until fragrant.
Pour in the chicken broth along with reserved mushroom liquid. Add soy sauce, cinnamon stick, star anise, and ground black pepper. Bring everything to a gentle boil.
Add chicken thighs to the pot. Let them cook for about 10 minutes or until fully cooked through. Stir occasionally to ensure even cooking.
Once the chicken is done, add fennel pieces and white parts of green onions. Stir well and let simmer for another five minutes.
Gently fold in bok choy leaves and mung bean sprouts. Cook for an additional two minutes until bok choy is wilted but still vibrant.
Remove from heat and drizzle with toasted sesame oil before serving. Garnish each bowl with fresh cilantro and lime wedges. Enjoy your Hearty Bokchoy Chicken Soup!

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Main
Method: Simmering
Cuisine: Asian

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 360
Sugar: 4g
Sodium: 750mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 34g
Cholesterol: 100mg

Keywords: For added flavor, consider swapping out vegetables based on what you have on hand—carrots or snap peas work wonderfully! To make it vegetarian, replace the chicken with tofu or chickpeas and use vegetable broth.