Bok Choy Chicken Soup
I grew up with simple, restorative soups, and this Bok Choy Chicken Soup is one I reach for when I want something light, fast, and comforting. It’s a clear, savory chicken broth loaded with tender diced chicken, crisp bok choy, and sweet carrots — perfect for a busy weeknight, a post-workout meal, or anytime you need a bowl that feels like a reset. If you enjoy comforting, broth-forward chicken soups with a clean Asian twist, you might also like this bright avgolemono-style chicken soup that leans into lemony flavors.
Why you’ll love this dish
This recipe is fast, forgiving, and relies on pantry-friendly ingredients. It’s low in fuss: you brown diced chicken, simmer it briefly in broth, and finish with bok choy for color and crunch. It’s also a great way to stretch a couple of chicken breasts into two generous bowls, making it budget-friendly and quick to plate when time is short. The ginger and garlic give it warmth without overpowering, while soy sauce adds the kind of umami that makes bowls of soup feel deeply satisfying.
“A light, soothing soup that somehow tastes both homey and bright — perfect for weeknights or when you need something restorative.”
The cooking process explained
Quick overview: sauté aromatics, brown the chicken, add broth and carrots to cook, then stir in bok choy and ginger to finish. The whole pot goes from start to finish in about 20–25 minutes, and the sequence keeps textures balanced — chicken cooked through, carrots tender but not mushy, and bok choy still vibrant.
What you’ll need
- 2 chicken breasts, diced (substitute boneless thighs for richer flavor)
- 4 cups chicken broth (homemade or low-sodium store-bought)
- 2 cups bok choy, chopped (both leaves and stems; stems add crunch)
- 1 cup carrots, sliced (matchstick or rounds)
- 2 cloves garlic, minced (or 1 tsp garlic paste)
- 1 onion, diced (yellow or sweet)
- 1 teaspoon ginger, grated (fresh is best; 1/4 tsp powdered if needed)
- Soy sauce, to taste (use tamari for gluten-free)
- Salt and pepper, to taste
- 1 tablespoon olive oil (or neutral oil like canola)
Notes: For a lower-sodium version, use low-sodium broth and control soy sauce at the end. Want it heartier? Add cooked noodles or rice during serving.
Step-by-step instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and minced garlic and sauté until fragrant and translucent, about 2–3 minutes.
- Add the diced chicken to the pot and cook, stirring occasionally, until the pieces are nicely browned on the outside, about 4–5 minutes.
- Pour in 4 cups of chicken broth and bring the pot up to a gentle simmer. Scrape the bottom of the pan to loosen any browned bits.
- Stir in the sliced carrots and simmer for about 5 minutes, until the carrots begin to soften.
- Add the chopped bok choy and grated ginger, then cook for another 3–4 minutes until the bok choy is wilted but still bright.
- Season with soy sauce, and adjust salt and pepper to taste. Taste the broth and add more soy sauce a little at a time until you reach the right balance.
- Ladle into bowls and serve hot.
Best ways to enjoy it
This soup is versatile. Serve it simply with steamed jasmine rice or toss in udon or ramen noodles for a heartier bowl. A drizzle of toasted sesame oil or a scatter of sliced green onions and toasted sesame seeds brings extra aroma. For a more indulgent meal, pair it with a crisp green salad or warm, crusty bread to soak up the broth. If you prefer a spicier edge, top with sliced chili or a spoonful of chili crisp. For a pasta-forward comfort option, try pairing the lighter broth approach here with techniques from our Cajun chicken pasta soup for inspiration.
Storage and reheating tips
- Refrigeration: Cool the soup to room temperature (no more than 2 hours), then store in an airtight container in the fridge for up to 3–4 days.
- Reheating: Gently reheat on the stovetop over low-medium heat until simmering. If reheating multiple servings, add a splash of broth or water to refresh the liquid. Bring to at least 165°F (74°C) before serving.
- Freezing: You can freeze the soup for up to 2 months. Freeze in airtight containers or freezer bags, leaving some headspace. Thaw overnight in the fridge before reheating. Note: bok choy texture softens after freezing, so consider adding fresh greens when reheating if you want more bite.
- Food safety: Always reheat thoroughly and avoid leaving cooked soup at room temperature for extended periods.
Pro chef tips
- Brown for depth: Don’t skip browning the chicken — those caramelized bits add savory depth to the broth.
- Keep bok choy vibrant: Add bok choy near the end so the leaves remain bright and the stems keep a little crunch.
- Fresh ginger matters: Grated fresh ginger gives a clean, bright heat that powdered ginger can’t fully replicate.
- Make it richer: For a silkier finish, stir in 1 tablespoon of butter or a splash of coconut milk at the end. If you prefer a thicker soup, you can shred some of the cooked chicken and mash a small portion into the broth to slightly thicken it. If you want a creamy, dumpling-style twist, see how texture changes in our chicken gnocchi soup guide.
Creative twists
- Miso-boost: Stir a tablespoon of white miso into a ladle of warm broth, then add back to the pot for deeper umami.
- Noodle bowl: Add cooked rice noodles, udon, or ramen at serving time for a comfort-food upgrade.
- Vegetarian swap: Replace chicken with firm tofu and use vegetable broth; add shiitake mushrooms for meaty umami.
- Spicy sesame: Finish with sesame oil and chili crisp for a spicy, nutty profile.
- Herb finish: Try cilantro and a squeeze of lime for a fresher finish that brightens the bowl.
Common questions
Q: How long does this soup take to make?
A: From start to finish it’s about 20–25 minutes: 5–7 minutes to prep and roughly 15–18 minutes to cook.
Q: Can I use leftover cooked or rotisserie chicken?
A: Yes — add shredded cooked chicken in step 5 after the carrots have softened, and warm through for 2–3 minutes so it doesn’t dry out.
Q: Is bok choy interchangeable with other greens?
A: You can swap bok choy with baby spinach, napa cabbage, or Swiss chard. Adjust cooking time: spinach wilts faster, while cabbage takes a little longer.
Q: How can I make this gluten-free?
A: Use tamari or a gluten-free soy sauce alternative and confirm your broth is gluten-free.
Q: Will the soup be watery if I freeze it?
A: The broth will be fine, but bok choy softens when frozen. Add fresh greens when reheating if you want more texture.
Conclusion
If you want another take on bok choy-forward soups with noodles and fragrant aromatics, try the Ginger Garlic Noodle Soup with Bok Choy for a noodle-heavy version at Ginger Garlic Noodle Soup with Bok Choy. For a different but related chicken-and-bok-choy preparation that leans into deeper Asian flavors, see this Asian Chicken and Bok Choy Soup for inspiration and variations.
Bok Choy Chicken Soup
Ingredients
Method
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and minced garlic and sauté until fragrant and translucent, about 2–3 minutes.
- Add the diced chicken to the pot and cook, stirring occasionally, until the pieces are nicely browned on the outside, about 4–5 minutes.
- Pour in the chicken broth and bring the pot up to a gentle simmer. Scrape the bottom of the pan to loosen any browned bits.
- Stir in the sliced carrots and simmer for about 5 minutes, until the carrots begin to soften.
- Add the chopped bok choy and grated ginger, then cook for another 3–4 minutes until the bok choy is wilted but still bright.
- Season with soy sauce, and adjust salt and pepper to taste. Taste the broth and add more soy sauce a little at a time until you reach the right balance.
- Ladle into bowls and serve hot.
