Rating: 4.5 stars 4.6
82 Ratings
  • 5 star values: 59
  • 4 star values: 19
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

I bought bok choy with no idea how to use it. Threw it in a simple chicken and veggie soup, and the family loved it! 4 cans low-sodium chicken broth can be substituted for the 6 cups water and chicken base.

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat vegetable oil in a large stockpot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and translucent, about 10 minutes. Add water, chicken base, potatoes, carrots, bok choy, and celery; bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes. Add chicken; continue simmering until chicken is no longer pink in the center, about 10 minutes.

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Nutrition Facts

175 calories; protein 9.6g; carbohydrates 28.8g; fat 2.8g; cholesterol 15.3mg; sodium 470.4mg. Full Nutrition
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