Chicken Bok Choy Soup

Rating: 4.64 stars
22 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

An easy, yummy soup.

By Alle88

Gallery
1 more images

Recipe Summary test

prep:
20 mins
cook:
23 mins
additional:
5 mins
total:
48 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

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

Directions

  • 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.

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

Nutrition Facts

Per Serving:
138 calories; protein 24g; carbohydrates 4.4g; fat 2.6g; cholesterol 58.5mg; sodium 164.8mg. Full Nutrition
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Reviews (21)

Read More Reviews

Most helpful positive review

michele b-g
Rating: 4 stars
10/29/2017
added extra ginger because I love fresh ginger. easy and yummy Read More
Helpful
(4)

Most helpful critical review

Adrienne Fuhrmann
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
Helpful
(1)
22 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
michele b-g
Rating: 4 stars
10/29/2017
added extra ginger because I love fresh ginger. easy and yummy Read More
Helpful
(4)
Faisal Al-Nakeeb
Rating: 4 stars
04/26/2016
My wife liked it a lot. I didnt have jalapenos so Iused ground cayenne pepper. Read More
Helpful
(3)
Adrienne Fuhrmann
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
Helpful
(1)
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Broken Shadow Hermitage
Rating: 5 stars
04/11/2016
Easy and very yummy Read More
Helpful
(1)
anni
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
Helpful
(1)
rerun
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
Helpful
(1)
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Nancy
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
Helpful
(1)
Catherine OBrien
Rating: 5 stars
06/24/2020
I had some homemade veggie broth so I used it instead of chicken broth and used chicken broth instead of water. Read More
Helpful
(1)
spyseoflife
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
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