I put together a Healthy Asian Soup featuring tender chicken, crisp bok choy, carrots, and aromatic seasonings, and I reveal the one pantry ingredient that changes the broth.

Jump to Recipe

I keep coming back to this hearty bok choy chicken soup because it feels simple but surprises me every time. I love how tender chicken and bright bok choy play off each other, and the broth somehow gets deeper with every spoonful.

I never expected a bowl like this to show up on lists I call Filling Soups, or to answer that nagging question What To Do With Chicken Broth, but it does. I first made it on a weeknight and now folks ask for it when they want something honest, real and oddly clever.

Give it a try, you’ll see.

Ingredients

Print Recipe (No Advertisments)

Lean protein that keeps you full cooks tender and adds savory body to broth.
Crunchy greens low calorie full of fiber and vitamin C, mild flavor.
Natural sweetness vitamin A for eyes adds color and gentle sweetness.
Pungent and warm boosts immunity gives depth and savory punch.
Spicy bright zing, helps digestion and warms the soup slightly.
Salty umami deepens broth, use low sodium to control salt.
Toasted aroma tiny amount adds nutty richness and fragrance.
Fresh bite and color both white and green parts matter.
Bright acidic lift balances salt and sweet wakes up flavors.
Small slurry can slightly thicken broth for a silkier mouthfeel.

Ingredient Quantities

1 lb (about 450g) boneless skinless chicken thighs or breasts they both work

6 cups (1.4 L) low sodium chicken broth

1 lb (about 450g) bok choy 4 to 5 baby bok choy or 2 large heads

2 medium carrots peeled and sliced

1 medium yellow onion chopped

3 cloves garlic minced

1 tbsp fresh ginger grated or thinly sliced

2 tbsp low sodium soy sauce

1 tbsp toasted sesame oil

1 tbsp neutral oil vegetable or canola

2 stalks green onions sliced (white and green parts)

Salt and freshly ground black pepper to taste

1 tsp cornstarch optional for slight thickening

1 tbsp rice vinegar or lime juice optional

How to Make this

Print Recipe (No Advertisments)

1. Prep everything first: chop the onion, peel and slice the carrots, mince the garlic, grate or thinly slice the ginger, slice the bok choy (separate stems from leaves if heads are large), slice the green onions, and cut the chicken into bite sized pieces; pat chicken dry and season lightly with salt and pepper.

2. Heat the neutral oil in a large pot over medium high heat. When hot, add the chicken in a single layer and brown for about 3 to 4 minutes per side until golden but not necessarily cooked through; work in batches if needed so the pot doesn’t crowd. Remove chicken to a plate.

3. Lower heat to medium, add the yellow onion and carrots to the pot and sauté 4 to 5 minutes until they start to soften. Stir in the garlic and ginger and cook about 30 to 45 seconds more until fragrant.

4. Pour in the 6 cups low sodium chicken broth and add the 2 tablespoons soy sauce, scraping up any brown bits from the bottom. Return the chicken to the pot, bring to a simmer, then reduce heat and let simmer gently 12 to 15 minutes until the chicken is cooked through (internal temp 165F if you check).

5. If you want a slightly thicker broth mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and stir it into the simmering soup, cook another 1 to 2 minutes until the broth lightly thickens. This is optional.

6. Add the bok choy (stems first, give them a minute, then the leafy parts) and most of the sliced green onions, plus the 1 tablespoon toasted sesame oil. Simmer 2 to 4 minutes until the bok choy is bright and tender but not mushy.

7. Taste and adjust salt and pepper, and finish with 1 tablespoon rice vinegar or a squeeze of lime juice if you want a little brightness (optional). Stir once more and turn off the heat.

8. Ladle into bowls, sprinkle remaining green onion on top and drizzle a bit more sesame oil if you like. Serve hot and enjoy a cozy, nourishing bowl.

Equipment Needed

1. Large pot or Dutch oven for browning the chicken and simmering the soup
2. Sharp chef’s knife for chopping onions, slicing carrots and cutting the chicken
3. Cutting board(s), use a separate one for raw chicken if you can
4. Vegetable peeler for the carrots
5. Microplane or box grater for the ginger (garlic press works too)
6. Wooden spoon or silicone spatula for sautéing and scraping up brown bits
7. Tongs or a slotted spoon to lift the chicken in and out of the pot
8. Measuring cups and spoons for the broth, soy, oil and cornstarch
9. Ladle for serving plus a small bowl or cup to mix the cornstarch slurry if you choose to thicken

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, both work. Breasts cook a bit faster so watch them, about 10 to 12 minutes poaching until the internal temp hits 165F (74C). Thighs are more forgiving and stay juicier, they may need 12 to 15 minutes. You can shred or slice either one before serving.

Q: How should I prep the bok choy? A: Trim the root, rinse well between the leaves to get grit out, then slice. If using large bok choy separate stems from leaves since stems are thicker and take longer to soften, add stems earlier and leaves in the last 2 to 3 minutes so they dont get mushy.

Q: Can I make this vegetarian or vegan? A: Yep. Swap chicken broth for vegetable broth and use firm tofu, tempeh or lots of mushrooms instead of chicken. Brown the tofu or mushrooms in the neutral oil for more texture and flavor, and keep the soy sauce and sesame oil for that savory taste.

Q: How do I thicken the soup with cornstarch? A: Mix the 1 tsp cornstarch with a little cold water to make a slurry, stir it into the hot soup near the end and simmer 1 to 2 minutes until it thickens slightly. Dont add dry cornstarch directly or youll get lumps.

Q: How do I store and reheat leftovers? A: Keep in the fridge up to 3 to 4 days, or freeze for about 2 to 3 months. Reheat gently on the stove so chicken stays tender. If you froze the soup, you might want to add fresh bok choy when reheating because frozen greens get limp.

Q: The soup tastes flat, how do I brighten it? A: Taste after cooking and add a splash of rice vinegar or a squeeze of lime juice at the end to lift the flavors. Also adjust salt with low sodium soy sauce or a little salt, and finish with a drizzle of toasted sesame oil and sliced green onions for more aroma.

Hearty Bokchoy Chicken Soup Recipe Substitutions and Variations

Chicken (1 lb):
- Extra firm tofu, cubed. Great for for a vegetarian version, it soaks up the broth.
- Pork tenderloin or thin sliced pork, cooks fast and adds savory richness.
- Shrimp, peeled and deveined. Add near the end so it stays tender.
- Cooked or rotisserie chicken, shredded. Toss in at the end to warm through.
Bok choy (1 lb):
- Napa cabbage, sliced. Similar crunch, cooks a bit longer but tasty.
- Baby spinach, added at the end. Wilts fast and makes the soup bright.
- Swiss chard, stems chopped and cooked a few minutes before the leaves.
- Kale, but cook longer and maybe massage or remove tough ribs first.
Low sodium soy sauce (2 tbsp):
- Tamari, for gluten free cooking, same salty umami.
- Coconut aminos, milder and slightly sweeter, use same amount or a touch more.
- Fish sauce, very strong so use about half the amount and taste as you go.
- Light miso dissolved in a little warm broth, adds depth and body.
Toasted sesame oil (1 tbsp):
- Neutral oil plus a sprinkle of toasted sesame seeds, for toasty flavor without the oil.
- Peanut oil or walnut oil, both add a nutty note but milder than toasted sesame oil.
- Omit it and finish with a small squeeze of lime or rice vinegar to brighten flavors.
- Light drizzle of chili oil if you want a spicy twist instead of sesame flavor.

Pro Tips

1. Quick brine for juicy chicken: dissolve about 1 tablespoon salt in 2 cups water, drop the chicken in for 15 to 20 minutes, rinse and pat dry. It sounds extra but it really keeps the meat from drying out, just dont forget to rinse or itll be too salty.

2. Give the chicken real contact with the pan, dont crowd it. Let pieces sit until they get color before flipping, use tongs, and work in batches if needed so you get a fond to scrape up later for extra flavor.

3. Keep bok choy bright and not mushy: separate the stems from the leaves and add them at different times, and if you like a pop of color plunge the leaves in ice water right after cooking to stop them from overcooking.

4. Boost the broth without overdoing salt: a teaspoon of miso or one small splash of fish sauce adds deep umami, then finish with rice vinegar or lime for brightness. If you want a bit more body make a cornstarch slurry with cold water and add it at the end, stir and cook a minute to thicken slightly.

Hearty Bokchoy Chicken Soup Recipe

Recipe by Jot Punji

0.0 from 0 votes

I put together a Healthy Asian Soup featuring tender chicken, crisp bok choy, carrots, and aromatic seasonings, and I reveal the one pantry ingredient that changes the broth.

Servings

servings

Calories

349

kcal

Equipment: 1. Large pot or Dutch oven for browning the chicken and simmering the soup
2. Sharp chef’s knife for chopping onions, slicing carrots and cutting the chicken
3. Cutting board(s), use a separate one for raw chicken if you can
4. Vegetable peeler for the carrots
5. Microplane or box grater for the ginger (garlic press works too)
6. Wooden spoon or silicone spatula for sautéing and scraping up brown bits
7. Tongs or a slotted spoon to lift the chicken in and out of the pot
8. Measuring cups and spoons for the broth, soy, oil and cornstarch
9. Ladle for serving plus a small bowl or cup to mix the cornstarch slurry if you choose to thicken

Ingredients

1 lb (about 450g) boneless skinless chicken thighs or breasts they both work
6 cups (1.4 L) low sodium chicken broth
1 lb (about 450g) bok choy 4 to 5 baby bok choy or 2 large heads
2 medium carrots peeled and sliced
1 medium yellow onion chopped
3 cloves garlic minced
1 tbsp fresh ginger grated or thinly sliced
2 tbsp low sodium soy sauce
1 tbsp toasted sesame oil
1 tbsp neutral oil vegetable or canola
2 stalks green onions sliced (white and green parts)
Salt and freshly ground black pepper to taste
1 tsp cornstarch optional for slight thickening
1 tbsp rice vinegar or lime juice optional

Directions

Prep everything first: chop the onion, peel and slice the carrots, mince the garlic, grate or thinly slice the ginger, slice the bok choy (separate stems from leaves if heads are large), slice the green onions, and cut the chicken into bite sized pieces; pat chicken dry and season lightly with salt and pepper.
Heat the neutral oil in a large pot over medium high heat. When hot, add the chicken in a single layer and brown for about 3 to 4 minutes per side until golden but not necessarily cooked through; work in batches if needed so the pot doesn't crowd. Remove chicken to a plate.
Lower heat to medium, add the yellow onion and carrots to the pot and sauté 4 to 5 minutes until they start to soften. Stir in the garlic and ginger and cook about 30 to 45 seconds more until fragrant.
Pour in the 6 cups low sodium chicken broth and add the 2 tablespoons soy sauce, scraping up any brown bits from the bottom. Return the chicken to the pot, bring to a simmer, then reduce heat and let simmer gently 12 to 15 minutes until the chicken is cooked through (internal temp 165F if you check).
If you want a slightly thicker broth mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and stir it into the simmering soup, cook another 1 to 2 minutes until the broth lightly thickens. This is optional.
Add the bok choy (stems first, give them a minute, then the leafy parts) and most of the sliced green onions, plus the 1 tablespoon toasted sesame oil. Simmer 2 to 4 minutes until the bok choy is bright and tender but not mushy.
Taste and adjust salt and pepper, and finish with 1 tablespoon rice vinegar or a squeeze of lime juice if you want a little brightness (optional). Stir once more and turn off the heat.
Ladle into bowls, sprinkle remaining green onion on top and drizzle a bit more sesame oil if you like. Serve hot and enjoy a cozy, nourishing bowl.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.