Best 5 Chicken And Bok Choy Soup Recipes
Indulge in a culinary journey with our enticing Chicken and Bok Choy Soup, a symphony of flavors that will tantalize your taste buds. This wholesome soup is not only a treat to the palate, but also a nourishing elixir for the body and soul. Embark on a delightful adventure as we present two captivating variations of this classic dish, each with its unique charm and delectable ingredients.
In the first recipe, we'll embark on a culinary adventure with a traditional Chinese-inspired chicken and bok choy soup. Fresh ginger, garlic, and scallions form the aromatic base, while succulent chicken thighs and tender bok choy create a harmonious blend of textures. Soy sauce, oyster sauce, and sesame oil add layers of umami, while a touch of rice wine imparts a subtle sweetness.
For those seeking a lighter, yet equally flavorful option, our second recipe introduces a delightful chicken and bok choy soup with a refreshing twist. We'll utilize the delicate flavors of lemongrass, lime leaves, and galangal to create a fragrant broth. Tender chicken breast and crisp bok choy come together in perfect harmony, while a splash of fish sauce and a squeeze of lime juice add a vibrant Southeast Asian flair.
Whether you prefer the classic Chinese flavors or the vibrant Southeast Asian twist, our chicken and bok choy soup recipes promise a culinary experience that will warm your heart and nourish your soul. Get ready to embark on a taste sensation like no other!
CHICKEN AND BOK CHOY SOUP
I bought bok choy with no idea how to use it. Threw it in a simple chicken and veggie soup, and the family loved it! 4 cans low-sodium chicken broth can be substituted for the 6 cups water and chicken base.
Provided by freshfoodie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a large stockpot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and translucent, about 10 minutes. Add water, chicken base, potatoes, carrots, bok choy, and celery; bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes. Add chicken; continue simmering until chicken is no longer pink in the center, about 10 minutes.
Nutrition Facts : Calories 175 calories, Carbohydrate 28.8 g, Cholesterol 15.3 mg, Fat 2.8 g, Fiber 4.6 g, Protein 9.6 g, SaturatedFat 0.5 g, Sodium 470.4 mg, Sugar 4.2 g
BOK CHOY AND CHICKEN SOUP
For a less spicy broth, seed the chile before cooking.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Combine broth, water, celery, scallion whites, garlic, ginger, and chile in a medium saucepan; bring to a boil over high heat. Reduce heat to medium, add chicken, and cook at a bare simmer until a thermometer inserted into thickest part of meat reaches 160 degrees, about 13 minutes. Remove chicken from broth. When cool enough to handle, tear into 1-inch pieces and divide among 4 bowls.
- Meanwhile, add bok choy to broth. Simmer until just tender, about 5 minutes. Stir in fish sauce; season with salt. Ladle soup over chicken and sprinkle with scallion greens. Serve with lime wedges.
CHICKEN, SHIITAKE AND BOK CHOY SOUP
Categories Soup/Stew Chicken Leafy Green Mushroom Poultry Spring Healthy Bok Choy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Bring broth, mushrooms and ginger to boil in large pot. Reduce heat and simmer 3 minutes. Add fish sauce, soy sauce, sesame oil and chili oil and simmer 2 minutes. Add bok choy and simmer until bok choy is tender, about 2 minutes. Stir in rice vinegar. Season soup to taste with salt and pepper.
- Ladle soup into bowls. Sprinkle with green onions and serve.
- *Available at Asian markets and in the Asian foods section of many supermarkets.
CHICKEN AND BOK CHOY SOUP
I make this with Shanghai Bok Choy, a smaller Bok Choy than the regular one with light green ribs rather than the white ribs. If you have Bok Choy in a Chinese restaurant, they tend to slice it lengthways and cook the whole thing at once. I decided to cook the ribs and leaves separately and accidentally came up with this recipe because I was distracted after adding the ribs. I found that by overcooking the ribs slightly, they take on an almost buttery flavour, a nice contrast to the freshness of the leaves. I make this with Easy Prep Vegetable Stock (Recipe #247153). One serving of this soup contains quite a lot of protein and is suitable for South Beach or Sure Slim weight loss programmes.
Provided by RonaNZ
Categories Clear Soup
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Chop the onion and garlic in the food processor.
- Fry the onion and garlic in the oil.
- Chop the chicken breast into cubes and then add to the food processor and pulse to get ground/minced chicken. Alternatively, you can buy chicken mince and chop the onion finely. I like to know what has gone into my chicken mince!
- Add to the onion and stir to brown the chicken.
- Add the vegetable stock (you could use chicken stock if you have it), a good pinch of salt, grind of pepper and the soy sauce.
- Twist the leaves off the Bok Choy (I find that easier and quicker than chopping them).
- Rinse any dirt off the ribs and chop coarsely. Add to the soup.
- Simmer for 10 minutes.
- Roughly chop the leaves and add to the soup.
- Simmer for another 2 minutes.
- Serve.
Nutrition Facts : Calories 232.6, Fat 12.9, SaturatedFat 3.1, Cholesterol 64, Sodium 388.9, Carbohydrate 5.8, Fiber 1.7, Sugar 2.6, Protein 23.4
HANOI NOODLE SOUP WITH CHICKEN, BABY TATSOI, AND BOK CHOY
Number Of Ingredients 11
Steps:
- In a medium stockpot, bring chicken stock to a simmer over medium heat. Add ginger, garlic, 1⁄4 cup each of the cilantro and mint leaves, and chicken. Simmer until chicken is cooked through, about 30 minutes.
- Remove chicken and allow to cool. Tear each breast into about 6 pieces, discard bones. Strain broth and return to pot over low heat. Add bok choy and simmer 5-10 minutes.
- Soak noodles in hot water until softened, 5-10 minutes. Cook noodles in boiling water until tender, about 3 minutes. Drain and rinse well with cold water.
- Divide noodles among six bowls. Add chicken pieces, scallions, remaining 1⁄4 cup each mint and cilantro, and tatsoi. Pour hot broth and bok choy over top. Serve with Tuong Ot Toi.
Tips:
- Choose the right chicken: For a flavorful soup, use bone-in, skin-on chicken thighs or breasts. The bones and skin will add richness and depth of flavor to the broth.
- Use fresh bok choy: Fresh bok choy will have crisp, tender leaves and a bright green color. Avoid bok choy that is wilted or has yellowed leaves.
- Don't overcrowd the pot: When adding the bok choy to the soup, make sure there is enough room for the leaves to cook evenly. If the pot is too crowded, the bok choy will steam instead of sautéing and will not develop its full flavor.
- Season to taste: Once the soup is finished, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or soy sauce to taste.
Conclusion:
This chicken and bok choy soup is a simple but delicious dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you're looking for a quick and easy soup recipe, give this one a try.
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