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Gingery Chicken Soup with Bok Choy

Gingery Chicken Soup with Bok Choy

  • Total Time: 40 minutes
  • Diet: Low-Carb, Gluten-Free

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs or breasts, sliced into bite-sized strips
  • 6 cups high-quality chicken bone broth or stock
  • 3 tablespoons fresh ginger, peeled and finely grated
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil or avocado oil
  • 4 cups baby bok choy, ends trimmed and leaves separated
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon toasted sesame oil
  • 3 green onions, thinly sliced
  • 1 teaspoon red pepper flakes (optional for heat)
  • Salt and black pepper to taste

Instructions

  1. Step 1: Sauté the Aromatics. Place a large pot or Dutch oven over medium heat and add the olive oil. Once the oil shimmers, toss in the grated ginger and minced garlic. Sauté for about 2 minutes until the mixture becomes highly fragrant, but be careful not to let the garlic burn. If you like a bit of heat, add the red pepper flakes during this step to toast them in the oil.
  2. Step 2: Brown the Chicken. Add the chicken strips to the pot. Season lightly with salt and pepper. Cook the chicken for about 5 minutes, stirring occasionally, until the outsides are no longer pink. You don’t need to cook the chicken all the way through yet, as it will finish poaching in the broth, ensuring it stays juicy and tender.
  3. Step 3: Simmer the Broth. Pour the chicken broth and soy sauce into the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Let the soup simmer for 10 to 12 minutes. This allow the ginger and garlic flavors to fully penetrate the chicken and meld into the broth.
  4. Step 4: Add the Greens. Add the baby bok choy to the pot. Stir gently and cook for another 3 to 5 minutes. You want the stems to be slightly tender but still have a bit of a snap, and the leaves should be bright green and wilted. Turn off the heat immediately to prevent overcooking the vegetables.
  5. Step 5: Final Seasoning and Plating. Stir in the toasted sesame oil and half of the sliced green onions. Taste the broth and add more soy sauce or salt if needed. Ladle the soup into deep bowls, ensuring everyone gets plenty of chicken and bok choy. Garnish with the remaining green onions and a drizzle of sriracha if desired.
  • Cook Time: 40 minutes

Find it online: https://www.smilefood.net/gingery-chicken-soup-with-bok-choy/