Description

This Hearty Bokchoy Chicken Soup is a soul-warming, flavor-packed dish loaded with tender chicken, earthy mushrooms, and crisp bok choy. Infused with aromatic spices and garnished with fresh herbs, it’s perfect for cozy dinners and healthy comfort food cravings.

Ingredients

For the soup:

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, for maximum flavor infusion)
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)

For the garnish:

1/2 cup fresh cilantro, chopped
1 lb bok choy, green leaves (chopped for garnish)
2 tsp toasted sesame oil
Lime wedges for serving
8 green onions, green parts (diced for freshness)

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Instructions

1. Place mushrooms in a heatproof measuring cup and cover them with boiling water.

2. Allow the mushrooms to soak for at least 30 minutes or up to several hours.

3. Once soaked, remove the mushrooms from the water, discard any stems, and cut into 1/8-inch slices. Set aside.

4. Strain the soaking liquid and reserve for later use.

5. Heat oil in a large soup pot or Dutch oven over medium heat.

6. Add chopped onion, garlic, and ginger. Stir for about 5 minutes until fragrant and softened.

7. Pour in the reserved mushroom soaking liquid, followed by chicken broth, soy sauce, cinnamon stick, star anise, and black pepper.

8. Bring to a boil, then reduce to a simmer. Stir in the chicken and simmer for 20 minutes.

9. Add fennel, scallion whites, and reserved mushrooms. Cook for approximately 5 minutes.

10. Add bok choy stems, return soup to a simmer, and cook for 3 more minutes.

11. Stir in bok choy greens and mung bean sprouts. Cook until greens are wilted, about 2 minutes.

12. Remove and discard the cinnamon stick and star anise.

13. Ladle the soup into bowls and garnish with scallion greens, cilantro, and 1/4 tsp sesame oil.

14. Serve with lime wedges on the side.

Notes

Use Swanson’s low-sodium chicken broth for a reliable flavor base.

Dried mushroom soaking time can be adjusted based on your schedule—longer soaking yields deeper flavor.

To make this recipe gluten-free, use tamari instead of soy sauce.

Leftovers keep well in the fridge for up to 3 days and develop even more flavor overnight.