Description

A wholesome and flavorful soup featuring tender shredded chicken, crisp bok choy, and fragrant ginger-garlic broth—perfect for a cozy, nourishing meal.

Ingredients

1 lb boneless, skinless chicken thighs
2 cups chopped bok choy (about 1 small head)
1 medium carrot (sliced into thin rounds)
3 cloves garlic (minced)
1 tbsp fresh ginger (grated)
6 cups low-sodium chicken broth
1 tbsp olive oil
Salt and pepper to taste

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Instructions

1. Prepare ingredients: Wash and chop bok choy, carrots, garlic, and ginger.

2. Cook chicken: In a large pot over medium heat, heat olive oil and sauté the chicken thighs until golden brown on both sides (6-8 minutes). Remove and set aside.

3. Sauté aromatics: In the same pot, add garlic and ginger. Sauté until fragrant (about 1 minute).

4. Combine: Return the chicken to the pot with bok choy and carrots. Pour in chicken broth and bring to a boil.

5. Simmer: Reduce heat and simmer for about 20 minutes until chicken is cooked through and vegetables are tender.

6. Shred chicken: Remove cooked chicken from the pot; shred into bite-sized pieces and return to soup.

Notes

For added flavor, drizzle with sesame oil or a splash of soy sauce before serving. Great with a side of steamed rice or noodles for a more filling meal.