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Hearty Bokchoy Chicken Soup

Hearty Bokchoy Chicken Soup

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Hearty Bokchoy Chicken Soup is the ultimate comfort food, perfect for family dinners or gatherings with friends. This nourishing soup combines tender chicken thighs, flavorful mushrooms, and fresh vegetables like bok choy and mung bean sprouts. With its rich broth infused with ginger and garlic, each bowl offers a warm embrace of flavor that everyone will enjoy. Quick to prepare and easy to clean up, this one-pot wonder is not only delicious but also nutrient-rich, making it an ideal choice for a wholesome meal any night of the week.

Ingredients

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

Instructions

  1. Soak dried mushrooms in hot water for about 15 minutes until softened. Drain and slice.
  2. In a large pot over medium heat, add peanut or canola oil. Once hot, sauté chopped onion until translucent. Stir in garlic and ginger; cook until fragrant.
  3. Add soaked mushrooms to the pot along with chicken broth, soy sauce, cinnamon stick, star anise, and black pepper. Bring to a simmer.
  4. Add chicken thighs and cook until no longer pink (about 10 minutes).
  5. Stir in fennel and bok choy stems first; after a few minutes, add bok choy leaves and mung bean sprouts until tender.
  6. Adjust seasoning as needed. Drizzle sesame oil before serving and garnish with cilantro and lime wedges.

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