bok choy chicken soup

I’ve been making bok choy chicken soup for years, and it’s become my go-to remedy whenever I need something warm and nourishing. This Asian-inspired recipe combines tender chicken thighs with fresh bok choy in a fragrant broth that fills your kitchen with the aroma of ginger and star anise.

Last winter, when my family was fighting off colds, I made a huge pot of this soup and watched it disappear within hours. The combination of protein-rich chicken and vitamin-packed bok choy creates a meal that’s both satisfying and genuinely good for you. This bok choy chicken soup recipe has since become a weekly staple in my house, especially when we need quick comfort food that doesn’t compromise on flavor or nutrition.

What You’ll Need for This Chicken Soup

I always start with boneless, skinless chicken thighs because they stay tender even after simmering. Pro tip: don’t skip the dried shiitake mushrooms. They add an earthy depth that you simply can’t replicate with fresh mushrooms alone.

• 1 cinnamon stick
• 1/4 cup low-sodium soy sauce
• 1/2 ounce dried shiitake mushrooms (or mixed dried mushrooms)
• 3 garlic cloves, sliced
• 3 cups hot water (for soaking mushrooms)
• 1 tablespoon peanut oil (or neutral oil)
• 6 slices fresh ginger (1/8 inch thick)
• 1 star anise
• 2 cups mung bean sprouts
• 1 teaspoon ground black pepper
• 6 cups low-sodium chicken broth
• 8 green onions, white parts (cut into 2-inch segments)
• 2 cups diced onion
• 1 fennel bulb (cut into 1-inch pieces)
• 2 pounds boneless, skinless chicken thighs (cut into 1-inch pieces)
• 1 pound bok choy, white stems (sliced lengthwise)
• 1/2 cup fresh cilantro, chopped
• 1 pound bok choy, green leaves (chopped)
• 2 teaspoons toasted sesame oil
• Lime wedges for serving
• 8 green onions, green parts (diced)

How I Make This Soup Step by Step

Step 1: Place mushrooms in a heatproof measuring cup and cover with 3 cups boiling water. Allow to soak for at least 30 minutes or up to several hours. Remove mushrooms, discard any tough stems, and cut into 1/8-inch slices. Set aside. Strain and reserve the soaking liquid. The liquid should be dark brown and aromatic.

Step 2: Heat oil in a large soup pot or Dutch oven over medium heat. Add chopped onion, garlic, and ginger, stirring continuously for about 5 minutes until fragrant and onion turns translucent. Watch the garlic carefully so it doesn’t burn, which creates bitterness.

Step 3: Pour in the reserved mushroom soaking liquid, followed by broth, soy sauce, cinnamon stick, star anise, and pepper. Bring to a boil, then reduce heat to a simmer. You’ll see gentle bubbles breaking the surface.

Step 4: Stir in the chicken pieces and simmer for 20 minutes. The chicken will turn opaque and firm up as it cooks. Skim off any foam that rises to the surface for a clearer broth.

Step 5: Add fennel, scallion whites, and the reserved sliced mushrooms. Cook for approximately 5 minutes until fennel begins to soften but still has some texture.

Step 6: Add bok choy stems, return to a simmer, and cook for an additional 3 minutes. The stems need a bit more time than the leaves since they’re denser.

Step 7: Stir in bok choy greens and bean sprouts, cooking until greens are just wilted, about 2 more minutes. Don’t overcook here or you’ll lose the vibrant green color and crisp texture.

Step 8: Remove and discard the cinnamon stick and star anise. Ladle into bowls.

Step 9: Garnish each serving with scallion greens, fresh cilantro, and a 1/4-teaspoon drizzle of sesame oil. Serve with lime wedges on the side. Squeezing lime over the soup right before eating adds brightness that cuts through the rich broth.

Perfect Pairings for Bok Choy Chicken Soup

This bok choy chicken soup is hearty enough to eat on its own, but certain sides take it to the next level.

Steamed jasmine rice: The fluffy rice soaks up the flavorful broth beautifully and adds substance for hungrier appetites.

Crispy spring rolls: The crunchy texture contrasts perfectly with the soup’s tender ingredients and provides a satisfying textural variety.

Asian cucumber salad: Light, refreshing, and slightly tangy, it cleanses your palate between spoonfuls of the rich soup.

Sesame noodles: For an extra-filling meal, cold sesame noodles add protein and make this into a complete feast.

More Asian-Inspired Soup Recipes

This Bok Choy Chicken Soup combines tender chicken with crisp greens for a nourishing meal. For miso-enhanced variations, try our Ginger Miso Brothy Soup for aromatic warmth, or enjoy the hearty Miso Udon Noodle Soup when you want chewy noodles alongside your protein.

Add exciting flavor twists with our Lemon Ginger Miso Soup for citrus brightness, or try the bold Spicy Miso Ramen when you crave heat and complex umami depth.

Storing Your Leftover Soup

I recommend storing this bok choy chicken soup in airtight containers in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers even more delicious.

When reheating, use the stovetop over medium-low heat, stirring occasionally until warmed through. I avoid the microwave for this soup because it can overcook the bok choy and make it mushy. If the soup has thickened in the fridge, add a splash of chicken broth to loosen it up.

Pro tip: if you plan to freeze this soup, leave out the bok choy greens and bean sprouts. Add fresh ones when you reheat for better texture. The soup freezes well for up to 3 months in freezer-safe containers.

Common Questions About This Recipe

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