Description

Hearty Bokchoy Chicken Soup is the ultimate comfort food, perfect for any occasion. This delightful soup combines tender chicken thighs with vibrant vegetables like bok choy and mung bean sprouts, all simmered in a flavorful broth infused with shiitake mushrooms, ginger, and aromatic spices. Not only is this dish nourishing and packed with vitamins, but it also comes together in just an hour, making it ideal for weeknight dinners or cozy weekends. Whether enjoyed on its own or paired with rice or noodles, this soup brings warmth to your table.

Ingredients

Scale

1/2 ounce (approximately 1/2 cup) dried shiitake 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
1/4 cup low-sodium soy sauce
2- to 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)
1/2 cup fresh cilantro, chopped
2 teaspoons sesame oil, toasted
Lime wedges for serving

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Instructions

Soak the dried mushrooms in hot water for about 15–20 minutes until they are softened. Remove from water and slice them thinly.
In a large pot over medium heat, add peanut or canola oil. Once hot, add chopped onions and cook until translucent. Add garlic slices and fresh ginger; stir until fragrant.
Pour in the chicken broth along with soy sauce. Add soaked mushrooms along with their soaking water (discard any sediment). Stir in the cinnamon stick, star anise, and ground black pepper. Bring to a simmer.
Add chicken thighs to the pot. Cook for about 10–15 minutes or until chicken is fully cooked through.
Stir in fennel pieces followed by white parts of green onions. Add bok choy stems next; cook for another 5 minutes before adding bok choy leaves and mung bean sprouts.
Remove from heat; stir in sesame oil. Taste for seasoning adjustments if needed. Serve hot with lime wedges on the side!

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Main
Method: Simmering
Cuisine: Asian

Nutrition

Serving Size: 1 bowl (approximately 300g)
Calories: 350
Sugar: 3g
Sodium: 680mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 25g
Cholesterol: 90mg