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Chinese Chicken Soup with Bok Choy

Elizabeth Wildenhaus Horn

"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."
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41 m servings 225 cals
Original recipe yields 4 servings (6 cups)

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  1. 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.
  2. 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.
  3. 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; 8.3 g fat; 20.8 g carbohydrates; 17.1 g protein; 35 mg cholesterol; 3165 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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 ...

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 ...