Description
This hearty Bokchoy Chicken Soup is a warm and comforting dish perfect for chilly days. Packed with tender chicken thighs, fresh bok choy, shiitake mushrooms, and aromatic spices like cinnamon and star anise, it delivers a flavorful, nutrient-rich meal. The broth is enriched with ginger, garlic, soy sauce, and mung bean sprouts for added texture and depth. Garnished with fresh cilantro, green onions, and toasted sesame oil, this soup is both nourishing and satisfying, ideal for a wholesome lunch or dinner.
Ingredients
Scale
Soup Ingredients
- 1 cinnamon stick
- 1/4 cup low-sodium soy sauce
- 1/2 oz dried shiitake mushrooms (or mixed dried mushrooms for more depth)
- 3 garlic cloves, sliced
- 3 cups hot water
- 1 tbsp peanut oil (or any neutral oil like canola)
- 6 slices fresh ginger (1/8 inch thick)
- 1 star anise
- 2 cups mung bean sprouts
- 1 tsp 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 lb boneless, skinless chicken thighs (cut into 1-inch pieces)
- 1 lb bok choy, white stems (sliced lengthwise)
Garnish Ingredients
- 1/2 cup fresh cilantro, chopped
- 1 lb bok choy, green leaves (chopped)
- 2 tsp toasted sesame oil
- Lime wedges for serving
- 8 green onions, green parts (diced)
Instructions
- Prepare the Mushrooms: Place dried shiitake mushrooms in a heatproof measuring cup and cover with boiling water. Soak for at least 30 minutes or up to several hours to rehydrate. Remove mushrooms, discard stems if desired, and slice into 1/8-inch pieces. Reserve soaking liquid by straining and set mushrooms aside.
- Begin Cooking the Soup Base: Heat peanut oil in a large soup pot or Dutch oven over medium heat. Add diced onion, sliced garlic, and ginger slices, stirring continuously for about 5 minutes until fragrant and onions soften. Pour in mushroom soaking liquid, chicken broth, low-sodium soy sauce, cinnamon stick, star anise, and ground black pepper. Bring mixture to a boil, then reduce heat to a simmer. Add chicken thigh pieces and let simmer for 20 minutes to develop flavors.
- Integrate Vegetables into the Soup: Add fennel pieces, white parts of green onions, and rehydrated mushrooms to the simmering soup. Cook for 5 minutes to combine flavors. Add bok choy white stems, return to simmer, and cook for an additional 3 minutes. Finally, stir in bok choy green leaves and mung bean sprouts, cooking just until greens are wilted, approximately 2 minutes.
- Final Touches and Garnishing: Remove cinnamon stick and star anise from the soup. Ladle hot soup into individual bowls. Garnish each serving with diced green onion tops, chopped fresh cilantro, and a drizzle (about 1/4 teaspoon) of toasted sesame oil for extra aroma and flavor. Serve with lime wedges on the side for a fresh citrus accent, if desired.
Notes
- For mushroom alternatives, fresh mushrooms like button, cremini, or oyster can be used; add them later in cooking as they don’t require soaking.
- To make a vegetarian version, substitute chicken thighs with 1 lb extra-firm tofu, pressed and cubed; adjust cooking time accordingly.
- Bok choy can be replaced with Napa cabbage or Swiss chard, separating stems and leaves and adding stems earlier in cooking.
- Low-sodium soy sauce and chicken broth help control salt content but adjust seasonings to taste.
- Soaking mushrooms ahead of time saves cooking time and enhances umami flavor in the broth.
- Ensure to remove whole spices like cinnamon stick and star anise before serving to avoid overpowering flavor.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Keywords: bok choy chicken soup, shiitake mushroom soup, Asian chicken soup, healthy chicken soup, hearty soup recipe, comforting soup
