Best 4 Ginger Chicken Bok Choy Soup Recipes

Indulge in a culinary journey to the Orient with this tantalizing Ginger Chicken Bok Choy Soup, a harmonious blend of savory, spicy, and aromatic flavors. This soup is a symphony of fresh, wholesome ingredients, featuring tender chicken, crisp bok choy, and a symphony of aromatic ginger, garlic, and scallions. Simmered in a rich and flavorful broth, this soup is not only a comforting and nourishing meal but also a feast for the senses.

In addition to the main recipe, this article offers a collection of equally enticing variations to cater to diverse preferences. From a comforting Ginger Chicken Noodle Soup to a hearty Ginger Chicken Wonton Soup, each recipe promises a unique culinary experience. Whether you seek a classic comfort food or a flavorful adventure, this article has something for every palate.

Here are our top 4 tried and tested recipes!

CHICKEN BOK CHOY SOUP

Chicken Bok Choy Soup image

An easy, yummy soup.

Provided by Alle88

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 48m

Yield 4

Number Of Ingredients 9

Ingredients

4 cups chicken broth
2 cups water
¼ cup finely chopped onion, or more to taste
1 small jalapeno pepper, seeded and minced
1 (1 inch) piece fresh ginger root, finely chopped
2 cloves garlic
1 pound boneless, skinless chicken breasts
1 head bok choy, chopped
salt to taste

Steps:

Combine chicken broth, water, onion, jalapeno, ginger, and garlic in a large pot; bring to a boil. Add chicken breasts; cook until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes.
Remove chicken from the pot. Cool until easily handled, about 5 minutes. Shred chicken and return to the pot. Stir in bok choy and cook until wilted, 3 to 5 minutes. Season soup with salt.

Nutrition Facts : Calories 137.9 calories, Carbohydrate 4.4 g, Cholesterol 58.5 mg, Fat 2.6 g, Fiber 1.5 g, Protein 24 g, SaturatedFat 0.7 g, Sodium 164.8 mg, Sugar 1.9 g

BOK CHOY AND CHICKEN SOUP

Bok Choy and Chicken Soup image

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

Ingredients

4 cups low-sodium chicken broth
2 cups water
2 stalks celery, thinly sliced (about 1/2 cup)
4 scallions, thinly sliced, white and light-green parts separated
2 cloves garlic, thinly sliced
1 1-inch piece ginger, peeled and julienned
1 small serrano or jalapeno chile, stemmed and thinly sliced (about 1 tablespoon)
1 pound boneless skinless chicken-breast halves
2 heads baby bok choy (about 12 ounces), stalks sliced crosswise into 1/2-inch pieces, leaves left whole
3/4 teaspoon fish sauce
Coarse salt
Lime wedges, for serving

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.

GINGER CHICKEN BOK CHOY SOUP

GINGER CHICKEN BOK CHOY SOUP image

Categories Soup/Stew Chicken Healthy

Yield 6 servings

Number Of Ingredients 10

Ingredients

3 chicken breast halves, about 1 1/2 pounds (with bone and skin)
2 (49 1/2-ounce) cans chicken broth
4 slices ginger, about 1/2-inch thick
1 small onion, quartered
3 cloves garlic
1 green onion with top, cut in 3-inch lengths
2 stalks lemon grass, cut into thirds and crushed
1/2 cup rice
1/4 pound fresh shiitake mushrooms, sliced
2 baby bok choy, sliced crosswise

Steps:

Place the chicken breasts in a 5-quart saucepot along with the broth, ginger, onion, garlic, green onion and lemon grass. Bring to a boil. Reduce the heat, cover and simmer until the chicken is tender, 30 to 45 minutes. Remove the chicken from the broth, let it cool, then cover and refrigerate it overnight. Cover the chicken broth and refrigerate it overnight as well. The next day, skim any excess fat from the top of the soup. Heat the soup until it's hot, then strain it through a cheesecloth-lined strainer. Return the strained broth to the pot and bring to a simmer. Add the rice. Return the soup to a simmer, cover and cook until the rice is tender, 15 to 20 minutes. Add the mushrooms and bok choy during the last 5 minutes of cooking. Remove the skin and bones from the chicken breasts and dice the meat. Place the chicken in a microwave safe bowl or container and heat in the microwave 1 to 2 minutes to warm. Place the chicken into the bottom of a serving bowl and ladle the soup over the top.

POACHED CHICKEN WITH BOK CHOY IN GINGER BROTH

Poached Chicken with Bok Choy in Ginger Broth image

Mushrooms and bok choy are full of antioxidants. Along with scallions, dill, ginger, and chiles, they give this soup its nuanced taste.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 9

Ingredients

4 1/2 cups homemade or store-bought low-sodium chicken stock
2 cups water
1 piece (1 1/2 inches) fresh ginger, sliced
1 cup sliced scallions, plus more for garnish
1 Thai chile or other hot chile, chopped, plus 1, sliced, for garnish
1 bunch fresh dill
6 ounces shiitake mushrooms, caps sliced 1/4 inch thick, stems reserved
1 split boneless, skinless chicken breast (1 pound)
2 heads baby bok choy, or 1 head regular, quartered into wedges

Steps:

Combine chicken stock, water, ginger, scallions, chile, dill, and reserved mushroom stems in a medium pot over medium heat. Bring to a low simmer. Add chicken, and cook until an instant-read thermometer inserted into the thickest part of the meat reaches 160 degrees, 13 to 15 minutes.
Remove chicken, and cover. Strain broth through a fine sieve; discard solids. Return broth to pot, and bring to a simmer. Add sliced mushroom caps and bok choy, and simmer until tender, about 5 minutes.
Slice chicken, and divide among 4 bowls. Ladle broth, with vegetables, over chicken, and garnish with scallions and chile.

Nutrition Facts : Calories 191 g, Cholesterol 41 g, Fiber 7 g, Protein 27 g, SaturatedFat 1 g, Sodium 490 g

Tips:

Mise en place:
- To save time and ensure smooth cooking, prepare all ingredients before starting to cook.
- Wash, peel, and chop vegetables.
- Slice chicken and marinate it in soy sauce, rice wine, sesame oil, and cornstarch.
Use fresh ginger and garlic:
- Fresh ginger and garlic provide a more intense and aromatic flavor compared to pre-packaged or powdered options.
- Mince or grate them finely to release their flavors.
Simmer until chicken is cooked through:
- Bring the soup to a boil, then reduce heat and simmer for 10-15 minutes, or until the chicken is cooked through.
- Check that the chicken is no longer pink inside and that its juices run clear.
Add vegetables towards the end:
- Adding vegetables like baby bok choy and carrots towards the end of cooking preserves their texture and nutrients.
- They should be tender but still retain a slight crunch.
Season to taste:
- Taste the soup and adjust seasonings as needed.
- Add more soy sauce, rice wine, or sesame oil if desired.
- Season with salt and pepper to balance the flavors.

Conclusion:

Ginger chicken bok choy soup is a flavorful, healthy, and comforting dish that can be enjoyed as a light meal or as part of a larger Asian-inspired feast. With its tender chicken, crisp vegetables, and aromatic ginger broth, this soup is sure to warm your soul and delight your taste buds. Serve it with steamed rice or noodles for a complete and satisfying meal.