Description
A quick, healthy, and comforting soup made with tender chicken thighs, crisp bok choy, and an aromatic ginger-garlic broth. Perfect for busy weeknights and meal prep.
Ingredients
- Boneless, skinless chicken thighs
- Fresh bok choy (baby bok choy preferred)
- Low-sodium chicken broth
- Fresh ginger, peeled and grated
- Fresh garlic cloves, minced
- Green onions, chopped (white and green parts separated)
- Low-sodium soy sauce or tamari
- Toasted sesame oil
- Rice vinegar
- Red pepper flakes (optional)
- Vegetable oil or avocado oil
- Salt and black pepper
Instructions
- Pat chicken thighs dry and season generously with salt and pepper.
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear chicken thighs for 3-4 minutes on each side until golden brown. Remove chicken and set aside.
- Reduce heat to medium. Add minced garlic and grated ginger to the pot, sautéing for about 1 minute until fragrant. Add white parts of green onions and cook for 30 seconds.
- Pour in chicken broth, scraping the bottom of the pot to release browned bits. Add soy sauce and rice vinegar, then bring to a gentle boil.
- Return seared chicken to the pot. Reduce heat to low, cover, and simmer for 10-12 minutes until chicken reaches an internal temperature of 165°F.
- While chicken simmers, wash and slice bok choy in half lengthwise.
- Remove chicken from pot and shred into bite-sized pieces using two forks. Return shredded chicken to the pot.
- Add bok choy stems to the pot and simmer for 2-3 minutes. Add leafy parts and cook for another 1-2 minutes until wilted but vibrant green.
- Stir in toasted sesame oil and red pepper flakes. Taste and adjust seasoning with salt, pepper, or soy sauce as needed.
- Ladle into bowls, garnish with green onion tops, and serve hot.
Notes
For a thicker soup, mash a few pieces of bok choy against the side of the pot or add a cornstarch slurry. If using chicken breasts, reduce simmering time to 8-10 minutes to prevent drying out. For vegetarian/vegan versions, substitute chicken with tofu and use vegetable broth. Bok choy cooks quickly, so add it last to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3
- Sodium: 600
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 8
- Fiber: 2
- Protein: 28
Keywords: bok choy chicken soup, healthy soup, quick dinner, low carb, keto friendly, gluten free, meal prep, comfort food, ginger garlic broth