Warming Ginger Chicken Soup with Bok Choy
A cozy and nourishing soup that combines tender chicken, fragrant ginger, and fresh bok choy, perfect for chilly evenings.
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or more if you’re feeling sassy!
- 4 cups chicken broth
- 1 pound boneless skinless chicken breasts
- 2 cups bok choy, chopped
- 2 cups carrots, sliced thinly
- Salt and pepper to taste
- Fresh cilantro (for garnish, optional)
Instructions
Preparation
- Heat your olive oil in a pot over medium heat. Add in the diced onion, minced garlic, and grated ginger. Sauté for about 3-4 minutes until the onion is translucent.
Cooking the Soup
- Pour in the chicken broth and bring it to a gentle boil. Add in the chicken breasts and let them simmer in the broth for about 15-20 minutes or until cooked through.
- Once cooked, carefully remove the chicken from the pot and allow it to cool before shredding it into bite-sized pieces.
- Toss in the chopped bok choy and sliced carrots. Let everything simmer for about 5 more minutes.
- Add salt and pepper to taste, stir in the shredded chicken, and serve warm. Garnish with fresh cilantro if desired.
Notes
This soup tastes even better the next day, so feel free to make a big batch. Can be stored in the fridge for up to 3 days or frozen for later use. Adjust the amount of ginger for a more robust flavor.