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Hearty Bokchoy Chicken Soup

Hearty Bokchoy Chicken Soup
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Hearty Bokchoy Chicken Soup is a warm and nourishing dish that’s perfect for any occasion. Packed with tender chicken, vibrant bok choy, and aromatic spices, this comforting soup will uplift your spirits and satisfy your hunger. It’s easy to prepare, making it an excellent choice for busy weeknights or cozy family dinners. The combination of fresh ingredients creates a rich broth that bursts with flavor in every spoonful. Serve it as a standalone meal or alongside rice for heartiness, and enjoy the warmth that fills your home with delightful aromas.

Ingredients

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

Instructions

  1. Soak the dried shiitake or mixed mushrooms in hot water for about 20 minutes until soft. Drain and chop them.
  2. In a large pot over medium heat, add peanut or canola oil. Stir in chopped onion; cook until translucent (about 5 minutes). Add garlic slices and ginger; sauté for another minute until fragrant.
  3. Pour in chicken broth and add soaked mushrooms along with their soaking liquid. Stir in soy sauce, cinnamon stick, star anise, and black pepper. Bring to a gentle boil.
  4. Add chicken thighs to the broth; reduce heat to simmer. Cook uncovered for about 15 minutes or until chicken is cooked through.
  5. Introduce fennel, green onion whites, bok choy stems; cook for about 5 minutes until tender. Then add bok choy greens and mung bean sprouts; cook for an additional minute.
  6. Remove from heat; stir in fresh cilantro and toasted sesame oil before serving. Serve hot with lime wedges on the side.

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

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