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Hearty Bokchoy Chicken Soup – Your New Go-To Cozy Meal

Hearty Bokchoy Chicken Soup in bowl with cilantro garnish
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This Hearty Bokchoy Chicken Soup is rich in flavor and full of nourishing ingredients. Infused with aromatic spices, tender chicken, and a blend of vibrant vegetables, it’s the perfect soup for warming up and refueling your body. The combination of umami from mushrooms and the freshness of bok choy creates a balanced and satisfying bowl that’s both healthy and comforting.

Ingredients

Scale

For the soup:

  • 1 cinnamon stick
  • 1/4 cup low-sodium soy sauce
  • 1/2 oz dried shiitake mushrooms (or mixed dried mushrooms for more depth)
  • 3 garlic cloves, sliced
  • 3 cups hot water
  • 1 tbsp peanut oil (or any neutral oil like canola)
  • 6 slices fresh ginger (1/8 inch thick, for maximum flavor infusion)
  • 1 star anise
  • 2 cups mung bean sprouts
  • 1 tsp ground black pepper
  • 6 cups low-sodium chicken broth
  • 8 green onions, white parts (cut into 2-inch segments)
  • 2 cups diced onion
  • 1 fennel bulb (cut into 1-inch pieces)
  • 2 lb boneless, skinless chicken thighs (cut into 1-inch pieces)
  • 1 lb bok choy, white stems (sliced lengthwise)

For the garnish:

  • 1/2 cup fresh cilantro, chopped
  • 1 lb bok choy, green leaves (chopped for garnish)
  • 2 tsp toasted sesame oil
  • lime wedges for serving
  • 8 green onions, green parts (diced for a pop of color and freshness)

Instructions

1. Place mushrooms in a heatproof measuring cup and cover them with boiling water. Let soak for at least 30 minutes. Remove, slice into 1/8-inch slices, and set aside. Reserve the soaking liquid.

2. Heat oil in a large soup pot over medium heat. Add chopped onion, garlic, and ginger. Cook for 5 minutes until fragrant and softened.

3. Pour in the reserved mushroom soaking liquid, broth, soy sauce, cinnamon stick, star anise, and pepper. Bring to a boil, then reduce to a simmer.

4. Add chicken pieces and simmer for 20 minutes to develop flavor.

5. Add fennel, scallion whites, and the sliced mushrooms. Cook for 5 minutes.

6. Add bok choy stems, return to a simmer, and cook for 3 minutes.

7. Stir in bok choy greens and bean sprouts, and cook for 2 more minutes until greens are wilted.

8. Remove and discard cinnamon stick and star anise.

9. Ladle soup into bowls and garnish with scallion greens, cilantro, and a drizzle of sesame oil.

10. Serve with lime wedges on the side for added brightness.

Notes

To deepen the flavor, let the soup rest for 15 minutes before serving.

Use vegetable broth for a lighter version or to make it more plant-forward.

This soup stores well in the fridge for up to 3 days and makes great leftovers.

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