Description
A warm and nourishing soup featuring tender chicken and crisp-tender bok choy, seasoned with ginger and garlic for a comforting weeknight meal.
Ingredients
- 2 cups bok choy, chopped
- 1 pound chicken breast, diced
- 4 cups chicken broth
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 carrot, sliced
- 1 onion, chopped
- Salt and pepper to taste
- 1 tablespoon soy sauce (optional)
- Green onions for garnishing (optional)
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Instructions
- 1. Prepare ingredients: dice the chicken, wash and chop bok choy, slice carrot, mince ginger and garlic, chop onion.
- 2. Heat a large pot over medium heat and add 1–2 tablespoons of neutral oil. Sauté the chopped onion for 3–4 minutes until softened.
- 3. Add minced garlic and ginger, sauté for 30–60 seconds until fragrant.
- 4. Cook the diced chicken in the pot, searing for 1–2 minutes before stirring, until no longer pink (about 3–4 minutes total).
- 5. Pour in the chicken broth, scraping the bottom of the pot and bringing it to a gentle simmer.
- 6. Add sliced carrots and simmer for about 5 minutes, then add bok choy and cook until tender (about 3–5 minutes).
- 7. Season with salt, pepper, and optional soy sauce. Adjust taste with lemon or rice vinegar if desired.
- 8. Turn off heat, serve hot garnished with sliced green onions.