This Hearty Bok Choy Chicken Soup is a comforting, flavorful dish that combines tender chicken, aromatic spices, and fresh vegetables in a savory broth. With the addition of shiitake mushrooms, bok choy, and a touch of sesame oil, this soup is perfect for warming up on a chilly day. It’s easy to make, packed with nutrients, and sure to become a favorite for cozy dinners.
Why You’ll Love This Recipe
Hearty Bok Choy Chicken Soup is the perfect blend of comfort and nutrition. The tender chicken, crunchy bok choy, and earthy shiitake mushrooms make for a satisfying meal, while the rich broth and spices provide deep, aromatic flavors. Whether you’re looking for a delicious dinner or a dish to impress guests, this soup is easy to prepare and full of nourishing ingredients. Plus, it’s customizable—swap in different vegetables or protein options for a unique twist every time!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1/2 ounce (approximately 1/2 cup) dried shiitake or mixed dried mushrooms
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3 cups hot water
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1 tablespoon peanut or canola oil
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2 cups chopped onion
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3 garlic cloves, thinly sliced
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6 slices fresh ginger, about 1/8 inch thick
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6 cups low-sodium chicken broth
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1/4 cup low-sodium soy sauce
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2- to 3-inch cinnamon stick
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1 star anise
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1 teaspoon ground black pepper
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2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
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1 bulb fennel, core removed and cut into 1-inch pieces
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8 green onions, white parts cut into 2-inch segments and greens diced, kept separate
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1 pound bok choy, preferably baby, white stems sliced lengthwise and green leaves chopped, separated
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2 cups mung bean sprouts (about 4 ounces)
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1/2 cup fresh cilantro, chopped
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2 teaspoons sesame oil, toasted
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Lime wedges for serving
Directions
Step 1: Prepare the Mushrooms
Place mushrooms in a heatproof measuring cup and cover them with boiling water. Allow the mushrooms to soak for at least 30 minutes or up to several hours, depending on your time availability. Once soaked, remove the mushrooms from the water, discard any stems if necessary, and cut them into 1/8-inch slices. Set the sliced mushrooms aside. Strain the soaking liquid and reserve it for later use.
Step 2: Begin Cooking the Soup Base
Heat oil in a large soup pot or Dutch oven over medium heat. Add chopped onion, garlic, and ginger to the pot, stirring continuously for about 5 minutes until the ingredients become fragrant and the onion softens. Pour in the reserved mushroom soaking liquid, followed by broth, soy sauce, a cinnamon stick, star anise, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Stir in the chicken and let the soup simmer for 20 minutes to develop flavors.
Step 3: Integrate Vegetables into the Soup
Add fennel, scallion whites, and the reserved mushrooms to the simmering soup. Cook for approximately 5 minutes. Next, add bok choy stems to the pot, return the soup to a simmer, and cook for an additional 3 minutes. Stir in the bok choy greens and bean sprouts, cooking until the greens are just wilted, which should take about 2 more minutes.
Step 4: Final Touches and Garnishing
Once the cooking is complete, remove and discard the cinnamon stick and star anise from the soup. Ladle the hot soup into individual bowls. Garnish each serving with scallion greens, fresh cilantro, and a 1/4-teaspoon drizzle of sesame oil for added flavor. Serve the soup with lime wedges on the side, if you desire a citrusy kick.
Servings and Timing
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Servings: 6
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Prep Time: 30-60 minutes
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Cook Time: 30-40 minutes
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Total Time: 60-100 minutes
Storage/Reheating
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Storage:
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. -
Reheating:
Reheat gently on the stovetop over low heat, stirring occasionally to ensure the soup is heated evenly. You can also reheat it in the microwave in intervals, stirring between.
FAQs
1. Can I use fresh mushrooms instead of dried shiitake mushrooms?
Yes, you can substitute fresh mushrooms like cremini or button mushrooms for dried shiitake mushrooms. Fresh mushrooms should be added later in the cooking process to maintain their texture.
2. Can I make this recipe vegetarian?
Yes, you can use tofu instead of chicken to make this soup vegetarian. Press and cube 1 pound of extra-firm tofu, and adjust the cooking time as tofu requires less time to heat through.
3. How can I substitute bok choy?
You can replace bok choy with Napa cabbage or Swiss chard. Just use the same amount, separating the stems from the leaves and adding them in stages, as described in the recipe.
4. Can I use a slow cooker for this soup?
Yes, you can prepare the soup in a slow cooker. Sauté the vegetables, add the liquid and spices, then transfer everything to the slow cooker and cook on low for 4-6 hours.
5. How can I make this soup spicier?
You can add more cayenne pepper or some diced jalapeños for extra heat. Adjust the spices according to your taste.
6. Can I freeze this soup?
Yes, you can freeze the soup for up to 3 months. Let it cool completely before transferring to airtight containers. Thaw in the refrigerator overnight before reheating.
7. Can I make this soup in advance?
Yes, the soup can be made up to 2 days in advance. Store it in the refrigerator and reheat before serving.
8. How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). It should no longer be pink in the center, and the juices should run clear.
9. How do I get the soup to thicken more?
If you’d like a thicker soup, you can puree some of the soup in a blender or use an immersion blender to blend a portion of it, then return it to the pot.
Conclusion
This Hearty Bok Choy Chicken Soup is the perfect combination of comfort and nutrition, bringing together savory chicken, earthy mushrooms, and fresh vegetables in a flavorful broth. The addition of spices like cinnamon, star anise, and sesame oil creates a rich, aromatic depth, while the bok choy and mung bean sprouts add fresh crunch. Whether you’re making it for a cozy weeknight dinner or a special occasion, this soup will warm your heart and satisfy your taste buds.
Print
Hearty Bok Choy Chicken Soup
- Total Time: 60–100 minutes
- Yield: 4 servings
Description
Enjoy the comforting and nutritious flavors of Hearty Bok Choy Chicken Soup. This one-pot dish combines tender chicken, earthy mushrooms, and vibrant bok choy in a savory broth, creating a perfect balance of texture and taste. Seasoned with aromatic spices like cinnamon and star anise, and finished with sesame oil and cilantro, this hearty soup is ideal for cozy dinners. Healthy, comforting, and easy to make, this flavorful soup is a go-to for any night of the week.
Ingredients
½ ounce (approximately ½ cup) dried shiitake or mixed dried mushrooms
3 cups hot water
1 tablespoon peanut or canola oil
2 cups chopped onion
3 garlic cloves, thinly sliced
6 slices fresh ginger, about 1/8 inch thick
6 cups low-sodium chicken broth
¼ cup low-sodium soy sauce
2–3-inch cinnamon stick
1 star anise
1 teaspoon ground black pepper
2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
1 bulb fennel, core removed and cut into 1-inch pieces
8 green onions, white parts cut into 2-inch segments and greens diced, kept separate
1 pound bok choy, preferably baby, white stems sliced lengthwise and green leaves chopped, separated
2 cups mung bean sprouts (about 4 ounces)
½ cup fresh cilantro, chopped
2 teaspoons sesame oil, toasted
Lime wedges for serving
Instructions
- Step 1: Prepare the Mushrooms
- Place dried mushrooms in a heatproof measuring cup and cover with boiling water. Allow them to soak for at least 30 minutes. Once soaked, slice the mushrooms, discard stems if needed, and reserve the soaking liquid.
- Step 2: Begin Cooking the Soup Base
- Heat oil in a large soup pot or Dutch oven over medium heat. Add chopped onion, garlic, and ginger, cooking for 5 minutes until fragrant. Add the reserved mushroom soaking liquid, chicken broth, soy sauce, cinnamon stick, star anise, and black pepper. Bring to a boil and simmer for 20 minutes.
- Step 3: Integrate Vegetables into the Soup
- Add fennel, scallion whites, and mushrooms to the pot. Cook for 5 minutes. Then, add bok choy stems, and cook for another 3 minutes. Add bok choy greens and mung bean sprouts, cooking until the greens are just wilted (about 2 minutes).
- Step 4: Final Touches and Garnishing
- Remove cinnamon stick and star anise. Ladle soup into bowls and garnish with cilantro, scallion greens, and a drizzle of sesame oil. Serve with lime wedges for an extra citrusy kick.
Notes
- Frozen Mushrooms: If you don’t have dried mushrooms, you can use fresh mushrooms like cremini or button mushrooms, but add them later in the process to maintain their texture.
- Vegetarian Option: Substitute tofu for chicken to make this soup vegetarian.
- Flavor Enhancements: To deepen the flavor, try adding chili paste or sriracha for some heat.
- Prep Time: 30–60 minutes
- Cook Time: 30–40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
