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Hearty Bokchoy Chicken Soup

Hearty Bokchoy Chicken Soup
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Hearty Bokchoy Chicken Soup is a soul-warming dish that brings together tender chicken, vibrant bok choy, and an array of fresh vegetables in a rich, aromatic broth. This wholesome soup is perfect for chilly evenings or as a comforting meal to share with friends and family. Packed with flavor from ginger, garlic, and spices, it’s not only nutritious but also easy to prepare in under an hour. Customize it by adding your favorite vegetables or adjusting the spices to suit your taste. Enjoy a bowl of this delightful soup that nourishes both body and spirit.

Ingredients

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

Instructions

  1. Soak dried mushrooms in hot water for 20 minutes. Drain and reserve the soaking liquid.
  2. In a large pot, heat peanut or canola oil over medium heat. Sauté chopped onions until translucent, then add sliced garlic and ginger until fragrant.
  3. Add rehydrated mushrooms along with their soaking liquid, chicken broth, soy sauce, cinnamon stick, star anise, and black pepper. Bring to a gentle boil.
  4. Add chicken thighs; reduce heat to medium-low and simmer for 15 minutes until fully cooked.
  5. Stir in fennel pieces, green onion whites, and bok choy stems; cook for an additional 5 minutes. Finally, add bok choy greens and mung bean sprouts just until tender.
  6. Remove from heat; stir in fresh cilantro and drizzle with toasted sesame oil before serving hot with lime wedges.

Nutrition

Find it online: https://recipesbyphoenix.com/hearty-bokchoy-chicken-soup/