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Hearty Bokchoy Chicken Soup

Hearty Bokchoy Chicken Soup
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Hearty Bokchoy Chicken Soup is a delightful blend of tender chicken, fresh vegetables, and aromatic spices that will warm your heart and satisfy your taste buds. This comforting soup is not only quick to prepare but also brimming with essential nutrients, making it an ideal choice for cozy weeknights or casual gatherings. With its rich flavors and customizable ingredients, this dish will surely become a favorite in your home. Serve it hot with lime wedges for a zesty finish or alongside crusty bread for a complete meal.

Ingredients

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  • 1/2 ounce dried shiitake or mixed dried mushrooms
  • 3 cups hot water
  • 1 tablespoon peanut or canola oil
  • 2 cups chopped onion
  • 3 cloves garlic, thinly sliced
  • 6 slices fresh ginger, about 1/8 inch thick
  • 6 cups low-sodium chicken broth
  • 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

Instructions

  1. Soak the dried mushrooms in hot water for about 20 minutes until they are soft. Drain them and chop them coarsely. Set aside.
  2. In a large pot or Dutch oven, heat the peanut or canola oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the mixture is fragrant and the onions are translucent.
  3. Pour in the chicken broth along with soy sauce, cinnamon stick, star anise, and ground black pepper. Bring this mixture to a simmer.
  4. Add the diced chicken thighs to the pot. Let them cook through for about 10–12 minutes until they are no longer pink inside.
  5. Stir in fennel pieces, bok choy stems, green onion whites, mung bean sprouts, and soaked mushrooms. Continue cooking until vegetables are tender but still crisp.
  6. Just before serving, stir in bok choy greens and cilantro. Drizzle sesame oil over the soup for added flavor.
  7. Ladle the soup into bowls and serve with lime wedges on the side for a refreshing twist!

Nutrition

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