Chinese Chicken Soup with Bok Choy

Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A quick and delicious ramen-style soup that uses easy-to-find ingredients. The broth is rich in flavor and freezes well. Simply boil fresh noodles to enjoy unsoggy leftovers.

By Elizabeth Wildenhaus Horn

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Recipe Summary

prep:
15 mins
cook:
26 mins
total:
41 mins
Servings:
4
Yield:
6 cups
Nutrition Info
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Ingredients

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

Directions

  • Heat chicken broth in a stock pot over medium heat until boiling. Add green onions; reduce heat and simmer until flavors are released, 1 to 2 minutes. Add bok choy, soy sauce, carrot, celery, ginger, peanut butter, sriracha, garlic, and sugar. Simmer until vegetables are tender, about 10 minutes.

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  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in ramen and return to a boil. Cook, uncovered, stirring occasionally, until the ramen is tender yet firm to the bite, 2 to 5 minutes. Drain. Portion noodles into serving bowls.

  • Place chicken into the pot of broth. Simmer until chicken is heated through, about 4 minutes. Pour soup over the noodles.

Cook's Notes:

Sesame oil can be substituted for the peanut butter.

Use any kind of Asian-style noodles.

Nutrition Facts

Per Serving:
225 calories; protein 17.1g; carbohydrates 20.8g; fat 8.3g; cholesterol 35.4mg; sodium 3165.1mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

FRITZIE
Rating: 4 stars
03/01/2018
We really enjoyed this but since I made some changes I can't give it five stars. First I cut back on the ginger and garlic by half as I didn't want it to be overpowering - I figured I could always add more if necessary. I didn't have siracha sauce so I used Frank's Hot Sauce. I also added cut up raw chicken to cook with the veggies. I also didn't have ramen noodles so I used broken up rice noodles which I cooked as per the package instructions. Next time I will increase the spices a bit more. I will definitely make again. Read More
Helpful
(1)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
FRITZIE
Rating: 4 stars
03/01/2018
We really enjoyed this but since I made some changes I can't give it five stars. First I cut back on the ginger and garlic by half as I didn't want it to be overpowering - I figured I could always add more if necessary. I didn't have siracha sauce so I used Frank's Hot Sauce. I also added cut up raw chicken to cook with the veggies. I also didn't have ramen noodles so I used broken up rice noodles which I cooked as per the package instructions. Next time I will increase the spices a bit more. I will definitely make again. Read More
Helpful
(1)
Soup Loving Nicole
Allstar
Rating: 5 stars
01/20/2018
This was excellent! Down in the footnotes the recipe submitter said that sesame oil could be used instead of peanut butter. I love the flavor of sesame oil and do not keep peanut butter on hand and so sesame oil it was. I had some mushrooms that needed used and threw them into the mix and they worked nicely. I halved the bok choy because 4 cups seemed like a lot and I have mixed feelings about my decision. It could have used more texture wise but the flavor was there and quite pungent. This would be good with all sorts of different veggies. Snap peas and asparagus are the first to come to mind. This recipe is a keeper and one I will make often. Thanks for sharing! Read More
Helpful
(1)
Cooking pWnada
Rating: 4 stars
11/23/2020
I used tahini instead of peanut butter. Added spinach. Used rice noodles cooked separately. Read More
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