Go Back
Ginger Chicken Soup with Bok Choy: Cozy & Healthy Recipe

Ginger Chicken Soup with Bok Choy

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1 tbsp Neutral oil avocado or vegetable oil
  • 2 inch piece Fresh ginger peeled and cut into matchsticks
  • 3 cloves Garlic minced
  • 4 stalks Green onions sliced, white and green parts separated
  • 6 cups Chicken broth low-sodium preferred
  • 1 lb Boneless skinless chicken thighs or breasts
  • 2 tbsp Soy sauce or tamari for gluten-free
  • 1 lb Baby bok choy halved or quartered lengthwise
  • 1 tsp Sesame oil toasted
  • 1/2 tsp Red chili flakes optional, adjust to taste

Instructions
 

  • Heat the neutral oil in a large pot or Dutch oven over medium heat.
  • Add the ginger, garlic, and the white parts of the green onions. Sauté for 2-3 minutes until fragrant and slightly softened, being careful not to burn the garlic.
  • Pour in the chicken broth and soy sauce. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
  • Add the whole chicken thighs or breasts to the pot. Cover and simmer for 15-20 minutes, or until the chicken is fully cooked and tender (internal temperature reaches 165°F).
  • Remove the chicken from the pot and transfer to a cutting board. Use two forks to shred the meat into bite-sized pieces.
  • Return the shredded chicken to the simmering broth. Add the prepared baby bok choy.
  • Simmer for 3-5 minutes until the bok choy is tender but still retains a slight crunch in the stems.
  • Stir in the toasted sesame oil and red chili flakes.
  • Ladle into bowls and garnish generously with the reserved green onion tops before serving.