This Bok Choy Chicken Soup is light and warm. It uses simple ingredients and cooks fast. The soup has tender chicken, soft bok choy, and rice noodles in a clear broth. If you like simple chicken soups, see the classic ginger garlic chicken noodle soup for a similar idea.
Why make this recipe
Make this soup when you want a quick, healthy meal. It takes little time and few ingredients. It is mild, so kids and adults both enjoy it. The soup is good for cold days or when you feel unwell.
How to make Bok Choy Chicken Soup
Follow the steps below to cook the soup. Use a large pot and keep the heat medium. Do not overcook the noodles or the bok choy. Serve the soup hot for best taste.
Ingredients :
- 2 cups bok choy, chopped
- 1 pound chicken breast, thinly sliced
- 1 cup mushrooms, sliced
- 4 cups chicken broth
- 4 ounces rice noodles
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Green onions for garnish (optional)
Directions :
- In a large pot, heat a bit of oil over medium heat. Add minced garlic and sliced chicken, cooking until the chicken is browned.
- Pour in the chicken broth and bring to a simmer.
- Add the mushrooms and bok choy, cooking for about 5 minutes until tender.
- Stir in the rice noodles and soy sauce, cooking for another 3-4 minutes until the noodles are soft.
- Season with salt and pepper to taste.
- Serve hot, garnished with green onions if desired.
How to serve Bok Choy Chicken Soup
Serve the soup in deep bowls while it is hot. Add chopped green onions on top for color and mild flavor. For another cozy bowl idea, check the Marry Me chicken soup recipe.
How to store Bok Choy Chicken Soup
Let the soup cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat on the stove until hot. Do not refreeze cooked rice noodles well; if you plan to freeze, remove noodles before freezing and add fresh ones when reheating.
Tips to make Bok Choy Chicken Soup
- Slice the chicken thin so it cooks fast and stays tender.
- Add bok choy near the end so it stays bright and slightly crisp.
- Taste the broth before you add salt; soy sauce adds saltiness.
- Use chicken thighs if you want more flavor and a richer broth.
Variation
- Make it vegetarian: use firm tofu instead of chicken and vegetable broth instead of chicken broth.
- Add a splash of sesame oil and a small piece of ginger for more aroma.
- Use udon or egg noodles instead of rice noodles for a heartier soup.
FAQs
Q: Can I use frozen bok choy?
A: Yes. Add it a bit earlier as frozen leaves take slightly longer to heat through.
Q: Can I cook this in a slow cooker?
A: You can, but cook the noodles separately and add them at the end to avoid soggy noodles.
Q: Is this soup spicy?
A: No. It is mild. Add chili oil or sliced fresh chili if you want heat.
Q: Can I use rotisserie chicken?
A: Yes. Add shredded rotisserie chicken near the end to warm through.
Conclusion
This Bok Choy Chicken Soup is quick, light, and easy to make. For a similar bok choy noodle idea, see Ginger Garlic Noodle Soup with Bok Choy for extra inspiration. If you want another version with bold Asian flavors, try the Asian Chicken and Bok Choy Soup.
Bok Choy Chicken Soup
Ingredients
Main Ingredients
- 2 cups bok choy, chopped
- 1 pound chicken breast, thinly sliced
- 1 cup mushrooms, sliced
- 4 cups chicken broth
- 4 ounces rice noodles
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Green onions for garnish (optional)
Instructions
Cooking Steps
- In a large pot, heat a bit of oil over medium heat. Add minced garlic and sliced chicken, cooking until the chicken is browned.
- Pour in the chicken broth and bring to a simmer.
- Add the mushrooms and bok choy, cooking for about 5 minutes until tender.
- Stir in the rice noodles and soy sauce, cooking for another 3-4 minutes until the noodles are soft.
- Season with salt and pepper to taste.
- Serve hot, garnished with green onions if desired.