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Hearty Bokchoy Chicken Soup Recipe

Hearty Bokchoy Chicken Soup Recipe
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★★★★★

4.9 from 18 reviews

This Hearty Bokchoy Chicken Soup is a flavorful, comforting dish featuring tender chicken thighs, fresh bok choy, and earthy shiitake mushrooms simmered in a fragrant broth enhanced with ginger, star anise, and cinnamon. Perfect for a nourishing meal, this soup balances aromatic spices with fresh herbs and a hint of citrus from lime wedges.

Ingredients

Scale

Broth and Seasonings

  • 1/2 ounce (approximately 1/2 cup) dried shiitake or mixed dried mushrooms
  • 3 cups hot water
  • 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 teaspoons toasted sesame oil

Aromatics

  • 1 tablespoon peanut or canola oil
  • 2 cups chopped onion
  • 3 garlic cloves, thinly sliced
  • 6 slices fresh ginger, about 1/8 inch thick

Proteins and Vegetables

  • 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)

Garnishes

  • 1/2 cup fresh cilantro, chopped
  • Lime wedges for serving

Instructions

  1. Prepare the Mushrooms: Place dried mushrooms in a heatproof measuring cup and cover them with boiling water. Allow them to soak for at least 30 minutes or up to several hours. Once softened, remove the mushrooms from the soaking water, discard any tough stems if necessary, and slice the mushrooms thinly (about 1/8 inch). Reserve the soaking liquid by straining it for later use.
  2. Begin Cooking the Soup Base: Heat peanut or canola oil in a large soup pot or Dutch oven over medium heat. Add chopped onions, sliced garlic, and ginger slices. Stir continuously and cook for about 5 minutes until fragrant and the onions soften. Pour in the reserved mushroom soaking liquid along with the chicken broth, soy sauce, cinnamon stick, star anise, and ground black pepper. Bring the mixture to a boil, then reduce heat to a simmer. Stir in the chicken pieces and let the soup simmer gently for 20 minutes to develop rich flavors.
  3. Integrate Vegetables into the Soup: Add fennel pieces, scallion white segments, and sliced mushrooms to the simmering soup and cook for about 5 minutes. Next, add the bok choy stems, return the soup to a simmer, and cook for an additional 3 minutes. Finally, stir in the bok choy greens and mung bean sprouts, cooking just until the greens are wilted, about 2 minutes more.
  4. Final Touches and Garnishing: Remove and discard the cinnamon stick and star anise from the soup. Ladle the hot soup into individual bowls. Garnish each serving with diced scallion greens, fresh cilantro, and drizzle about 1/4 teaspoon of toasted sesame oil on top for added flavor. Serve with lime wedges on the side to add a fresh citrusy kick if desired.

Notes

  • Soaking mushrooms longer will yield a richer mushroom flavor in the broth.
  • Using low-sodium broth and soy sauce helps control the sodium level without sacrificing flavor.
  • Feel free to substitute chicken thighs with chicken breasts if preferred, though thighs provide more moisture and flavor.
  • Make sure to discard the cinnamon stick and star anise before serving to avoid an overpowering taste.
  • For a spicier version, add thinly sliced fresh chili or a dash of chili oil when garnishing.

Nutrition

Keywords: bok choy chicken soup, shiitake mushroom soup, Asian chicken soup, healthy chicken soup, low sodium soup

Find it online: https://leofoster.com/hearty-bokchoy-chicken-soup-recipe/