Warm Your Soul with Hearty Bokchoy Chicken Soup Delight

This Hearty Bokchoy Chicken Soup is a comforting and nutrient-dense dish perfect for chilly days.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 4 bowls

Course: Chicken

Cuisine: Asian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 cup Dried Shiitake Mushrooms Fresh mushrooms like button or cremini can replace dried; use 1 cup fresh and add later in cooking.
1 pound Chicken Thighs For a vegetarian option, substitute with 1 pound of extra-firm tofu, pressed and cubed.
4 cups Broth (chicken or vegetable) Use low-sodium broth for a healthier option.

For Aromatics

1 medium Onion Chop finely for better infusion into the broth.
3 cloves Garlic Use fresh cloves for the best aroma.
1 tablespoon Ginger Grate for the most intense flavor and easier blending.

For Vegetables

4 cups Bok Choy Can be swapped with Napa cabbage or Swiss chard—add stems earlier in cooking for even results.
1 medium Fennel If unavailable, use a small amount of celery for a different take.
2 stalks Scallion Whites & Greens Use both for a pop of color and flavor.
1 cup Bean Sprouts Add at the end for the perfect texture.

For Flavoring

2 tablespoons Soy Sauce For gluten-free option, use tamari.
1 stick Cinnamon Stick Optional but recommended for aromatic richness.
2 pieces Star Anise Optional but recommended for aromatic richness.

For Garnish

1 bunch Fresh Cilantro Feel free to substitute with parsley if cilantro isn’t your favorite.

Equipment

large soup pot

Method

Step-by-Step Instructions

Soak mushrooms in boiling water for at least 30 minutes until tender, then slice and reserve soaking liquid.
Sauté onion, garlic, and ginger in oil for about 5 minutes until fragrant and translucent.
Add mushroom soaking liquid, broth, soy sauce, cinnamon stick, and star anise. Bring to a boil then simmer.
Stir in chicken thighs and simmer for approximately 20 minutes until cooked through.
Add fennel, scallion whites, and mushrooms. Cook for additional 5 minutes.
Incorporate bok choy stems, simmer for another 3 minutes until tender.
Add bok choy greens and bean sprouts, cook until greens are wilted, about 2 minutes.
Remove spice pieces, serve hot, garnished with scallion greens and cilantro.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 70mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat on the stove over low heat to maintain flavor and texture.

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