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Bok Choy Chicken Soup

A light and comforting chicken soup featuring tender chicken, crisp bok choy, and sweet carrots in a savory broth, perfect for a quick weeknight meal.
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Prep Time 7 minutes
Cook Time 18 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Main Course, Soup
Cuisine: Asian, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pieces 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 piece 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.

Method
 

Cooking Instructions
  1. 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.
  2. Add the diced chicken to the pot and cook, stirring occasionally, until the pieces are nicely browned on the outside, about 4–5 minutes.
  3. 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.
  4. Stir in the sliced carrots and simmer for about 5 minutes, until the carrots begin to soften.
  5. Add the chopped bok choy and grated ginger, then cook for another 3–4 minutes until the bok choy is wilted but still bright.
  6. 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.
  7. Ladle into bowls and serve hot.

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.