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Hearty Bokchoy Chicken Soup

Hearty bok choy chicken soup in rustic ceramic bowl.
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There’s something deeply comforting about a bowl of soup that feels both nourishing and familiar, yet carries a hint of the unexpected. For me, that’s the magic of a Hearty Bokchoy Chicken Soup. It’s the kind of meal that appeared in my life during a particularly blustery autumn, a time when my usual chicken noodle felt a bit too simple, and I craved something with more texture and a gentle, savory depth. This recipe was born from that craving, a desire to bridge the gap between classic comfort and the bright, clean flavors I love in Asian-inspired cooking. It has since become my go-to for chilly evenings, busy weeknights, and anytime someone in the house needs a little culinary hug. This isn’t just another easy chicken soup recipe; it’s a warm, satisfying embrace in a bowl, and I’m so excited to share it with you.

Ingredients

Scale
  • 1 tablespoon avocado oil or olive oil
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces (breasts work too)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 8 cups low-sodium chicken broth
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 medium carrots, sliced into thin rounds
  • 1 large head of bok choy, ends trimmed and chopped (separate the white stalks from the green leaves)
  • 4 ounces rice noodles or ramen noodles (optional, omit for lower-carb)
  • Salt and white pepper to taste
  • For garnish: sliced green onions, fresh cilantro, a squeeze of lime juice, and chili crisp

Instructions

  1. Sear the Chicken: Heat the oil in a large stockpot or Dutch oven over medium-high heat. Pat the chicken pieces dry and season lightly with salt and pepper. Add them to the pot in a single layer and sear until golden brown on all sides, about 5-7 minutes. You don’t need to cook them through entirely, just get a good color for flavor. Remove the chicken with a slotted spoon and set aside.
  2. Sauté the Aromatics: In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and grated ginger, and cook for another minute until fragrant. Be careful not to burn the garlic.
  3. Build the Broth: Pour in the chicken broth, soy sauce, and rice vinegar, scraping the bottom of the pot to lift all those delicious browned bits. This is where the deep flavor comes from! Return the seared chicken (and any accumulated juices) to the pot.
  4. Simmer and Cook: Bring the soup to a boil, then reduce the heat to a gentle simmer. Add the sliced carrots and the chopped white stalks of the bok choy. Let it simmer for about 10 minutes, or until the carrots are tender-crisp and the chicken is cooked through.
  5. Final Touches: If you’re using noodles, add them now and cook according to package directions, usually about 4-5 minutes. Stir in the green leafy parts of the bok choy and the teaspoon of sesame oil. Cook for just 1-2 more minutes until the greens are wilted and vibrant. Taste and adjust seasoning with more soy sauce, salt, or white pepper as needed.

Notes

Pro Tip: If you’re making this ahead or think you’ll have leftovers, cook the noodles separately and add them to each bowl when serving. This prevents them from soaking up all the broth and becoming mushy.

Nutrition

Find it online: https://harmonymeal.com/hearty-bokchoy-chicken-soup/