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
