An easy, yummy soup.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken broth, water, onion, jalapeno, ginger, and garlic in a large pot; bring to a boil. Add chicken breasts; cook until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes.

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  • Remove chicken from the pot. Cool until easily handled, about 5 minutes. Shred chicken and return to the pot. Stir in bok choy and cook until wilted, 3 to 5 minutes. Season soup with salt.

Cook's Note:

Substitute a serrano pepper for the jalapeno if preferred.

Tips

You can use baby or regular bok choy in this recipe.

Nutrition Facts

137.9 calories; 24 g protein; 4.4 g carbohydrates; 58.5 mg cholesterol; 164.8 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/29/2017
added extra ginger because I love fresh ginger. easy and yummy Read More
(3)

Most helpful critical review

Rating: 2 stars
10/05/2016
Made it with 1t toasted sesame oil (yum) instead of peppers b/c I don't care for the heat. Way too much bok choy. Would make it again with more sesame oil less bok choy and bit of salt or soy sauce. Read More
(1)
17 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/29/2017
added extra ginger because I love fresh ginger. easy and yummy Read More
(3)
Rating: 4 stars
10/29/2017
added extra ginger because I love fresh ginger. easy and yummy Read More
(3)
Rating: 4 stars
04/26/2016
My wife liked it a lot. I didnt have jalapenos so Iused ground cayenne pepper. Read More
(2)
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Rating: 2 stars
10/04/2016
Made it with 1t toasted sesame oil (yum) instead of peppers b/c I don't care for the heat. Way too much bok choy. Would make it again with more sesame oil less bok choy and bit of salt or soy sauce. Read More
(1)
Rating: 5 stars
04/11/2016
Easy and very yummy Read More
(1)
Rating: 5 stars
12/07/2018
I substituted the jalapeño with red chilli paste (about 1 tablespoon), because that’s what i had. I also cut the raw chicken into smaller pieces before adding it to the soup first. Finally I added some rice noodles (I used pad Thai noodles) a couple of minutes before adding the bok choy - it was simply amazing! I was scared it would taste too much like chicken stock, but the chilli and ginger really gave it a nice fragrance and taste. Highly recommend! Read More
(1)
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Rating: 5 stars
04/13/2016
this was yum! I followed the recipe. My jalapeño was nice and hot. Very easy. Very good! Read More
(1)
Rating: 4 stars
06/20/2016
This was the perfect solution for too much bok choy in my garden. I am not a big jalapeño fan so I substituted a teaspoon of roasted sesame oil. Perfect!! Read More
(1)
Rating: 5 stars
12/03/2017
I made this today and my husband and I loved it...I used low sodium broth..I will make this again for sure!! Read More
Rating: 5 stars
03/01/2020
I added fresh cilantro and fresh basil to this recipe as a garnish, it added a lot to the flavor. Great recipe, we have made it several times. Read More