Chicken And Bok Choy Soup Food

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CHINESE CHICKEN SOUP WITH BOK CHOY



Chinese Chicken Soup with Bok Choy image

A quick and delicious ramen-style soup that uses easy-to-find ingredients. The broth is rich in flavor and freezes well. Simply boil fresh noodles to enjoy unsoggy leftovers.

Provided by Elizabeth Wildenhaus Horn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 41m

Yield 4

Number Of Ingredients 13

6 cups chicken broth
1 bunch green onions, sliced
4 cups chopped bok choy
¼ cup soy sauce
1 small carrot, cut into 1/4-inch dice
1 small stalk celery, cut into 1/4-inch dice
2 tablespoons ginger root, peeled and minced
1 tablespoon creamy peanut butter
2 teaspoons sriracha sauce
3 cloves garlic, minced
1 teaspoon white sugar
1 cup chopped cooked chicken
1 (12 ounce) package ramen noodles

Steps:

  • Heat chicken broth in a stock pot over medium heat until boiling. Add green onions; reduce heat and simmer until flavors are released, 1 to 2 minutes. Add bok choy, soy sauce, carrot, celery, ginger, peanut butter, sriracha, garlic, and sugar. Simmer until vegetables are tender, about 10 minutes.
  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in ramen and return to a boil. Cook, uncovered, stirring occasionally, until the ramen is tender yet firm to the bite, 2 to 5 minutes. Drain. Portion noodles into serving bowls.
  • Place chicken into the pot of broth. Simmer until chicken is heated through, about 4 minutes. Pour soup over the noodles.

Nutrition Facts : Calories 224.7 calories, Carbohydrate 20.8 g, Cholesterol 35.4 mg, Fat 8.3 g, Fiber 3.6 g, Protein 17.1 g, SaturatedFat 1.8 g, Sodium 3165.1 mg, Sugar 6.4 g

BOK CHOY AND CHICKEN SOUP



Bok Choy and Chicken Soup image

For a less spicy broth, seed the chile before cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 12

4 cups low-sodium chicken broth
2 cups water
2 stalks celery, thinly sliced (about 1/2 cup)
4 scallions, thinly sliced, white and light-green parts separated
2 cloves garlic, thinly sliced
1 1-inch piece ginger, peeled and julienned
1 small serrano or jalapeno chile, stemmed and thinly sliced (about 1 tablespoon)
1 pound boneless skinless chicken-breast halves
2 heads baby bok choy (about 12 ounces), stalks sliced crosswise into 1/2-inch pieces, leaves left whole
3/4 teaspoon fish sauce
Coarse salt
Lime wedges, for serving

Steps:

  • Combine broth, water, celery, scallion whites, garlic, ginger, and chile in a medium saucepan; bring to a boil over high heat. Reduce heat to medium, add chicken, and cook at a bare simmer until a thermometer inserted into thickest part of meat reaches 160 degrees, about 13 minutes. Remove chicken from broth. When cool enough to handle, tear into 1-inch pieces and divide among 4 bowls.
  • Meanwhile, add bok choy to broth. Simmer until just tender, about 5 minutes. Stir in fish sauce; season with salt. Ladle soup over chicken and sprinkle with scallion greens. Serve with lime wedges.

CHICKEN AND BOK CHOY SOUP



Chicken and Bok Choy Soup image

I make this with Shanghai Bok Choy, a smaller Bok Choy than the regular one with light green ribs rather than the white ribs. If you have Bok Choy in a Chinese restaurant, they tend to slice it lengthways and cook the whole thing at once. I decided to cook the ribs and leaves separately and accidentally came up with this recipe because I was distracted after adding the ribs. I found that by overcooking the ribs slightly, they take on an almost buttery flavour, a nice contrast to the freshness of the leaves. I make this with Easy Prep Vegetable Stock (Recipe #247153). One serving of this soup contains quite a lot of protein and is suitable for South Beach or Sure Slim weight loss programmes.

Provided by RonaNZ

Categories     Clear Soup

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

1 onion
2 garlic cloves
1 tablespoon oil
400 g chicken breasts
4 cups vegetable stock
salt
pepper
1 tablespoon soy sauce
450 g bok choy

Steps:

  • Chop the onion and garlic in the food processor.
  • Fry the onion and garlic in the oil.
  • Chop the chicken breast into cubes and then add to the food processor and pulse to get ground/minced chicken. Alternatively, you can buy chicken mince and chop the onion finely. I like to know what has gone into my chicken mince!
  • Add to the onion and stir to brown the chicken.
  • Add the vegetable stock (you could use chicken stock if you have it), a good pinch of salt, grind of pepper and the soy sauce.
  • Twist the leaves off the Bok Choy (I find that easier and quicker than chopping them).
  • Rinse any dirt off the ribs and chop coarsely. Add to the soup.
  • Simmer for 10 minutes.
  • Roughly chop the leaves and add to the soup.
  • Simmer for another 2 minutes.
  • Serve.

Nutrition Facts : Calories 232.6, Fat 12.9, SaturatedFat 3.1, Cholesterol 64, Sodium 388.9, Carbohydrate 5.8, Fiber 1.7, Sugar 2.6, Protein 23.4

CHICKEN AND BOK CHOY SOUP



Chicken and Bok Choy Soup image

I bought bok choy with no idea how to use it. Threw it in a simple chicken and veggie soup, and the family loved it! 4 cans low-sodium chicken broth can be substituted for the 6 cups water and chicken base.

Provided by freshfoodie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 10

1 tablespoon vegetable oil
1 yellow onion, diced
2 cloves garlic, minced
6 cups water
4 teaspoons chicken soup base (such as Better than Bouillon®)
6 small potatoes, diced
4 carrots, sliced
6 large bok choy ribs with leaves, finely chopped
2 stalks celery, sliced
2 skinless, boneless chicken breast halves, cut into 1/2-inch cubes

Steps:

  • Heat vegetable oil in a large stockpot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and translucent, about 10 minutes. Add water, chicken base, potatoes, carrots, bok choy, and celery; bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes. Add chicken; continue simmering until chicken is no longer pink in the center, about 10 minutes.

Nutrition Facts : Calories 175 calories, Carbohydrate 28.8 g, Cholesterol 15.3 mg, Fat 2.8 g, Fiber 4.6 g, Protein 9.6 g, SaturatedFat 0.5 g, Sodium 470.4 mg, Sugar 4.2 g

CHICKEN BOK CHOY SOUP



Chicken Bok Choy Soup image

An easy, yummy soup.

Provided by Alle88

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 48m

Yield 4

Number Of Ingredients 9

4 cups chicken broth
2 cups water
¼ cup finely chopped onion, or more to taste
1 small jalapeno pepper, seeded and minced
1 (1 inch) piece fresh ginger root, finely chopped
2 cloves garlic
1 pound boneless, skinless chicken breasts
1 head bok choy, chopped
salt to taste

Steps:

  • Combine chicken broth, water, onion, jalapeno, ginger, and garlic in a large pot; bring to a boil. Add chicken breasts; cook until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes.
  • Remove chicken from the pot. Cool until easily handled, about 5 minutes. Shred chicken and return to the pot. Stir in bok choy and cook until wilted, 3 to 5 minutes. Season soup with salt.

Nutrition Facts : Calories 137.9 calories, Carbohydrate 4.4 g, Cholesterol 58.5 mg, Fat 2.6 g, Fiber 1.5 g, Protein 24 g, SaturatedFat 0.7 g, Sodium 164.8 mg, Sugar 1.9 g

10 BEST WAYS TO COOK WITH BOK CHOY



10 Best Ways to Cook with Bok Choy image

These tasty bok choy recipes are a great addition to any meal! From stir-fry to soup to meatballs, you'll love the crunch and flavor of this Chinese cabbage.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

Bok Choy and Shiitake Mushrooms in Garlic Sauce
Ginger Pork Stir-fry with Bok Choy
Ginger Garlic Noodle Soup with Bok Choy (Bok Choy Soup)
Stir-Fried Chicken and Bok Choy
Lion's Head (Asian Pork Meatballs with Bok Choy)
Roasted Bok Choy
Baby Bok Choy With Shrimp
4-Ingredient Baby Bok Choy Stir Fry
Miso Ramen Recipe with Bok Choy
Green Curry Salmon

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a bok choy recipe in 30 minutes or less!

Nutrition Facts :

CHICKEN & BOK CHOY SOUP WITH GINGER & MUSHROOMS



Chicken & Bok Choy Soup with Ginger & Mushrooms image

What is so obliging about this hearty chicken soup is that you can add any vegetables that suit your fancy: napa or Savoy cabbage, mushrooms, Chinese broccoli, broccolini, onions, leeks, mustard or turnip greens, celery or whatever tickles your bonnet. Just be sure that you don't overcook the vegetables. Spice it up with chile sauce, such as sriracha, and/or serve the soup over noodles to make it a more substantial main dish.

Provided by Bruce Aidells

Categories     Healthy Soup Recipes

Time 1h30m

Number Of Ingredients 19

1/2 ounce (about 1/2 cup) dried shiitake or mixed dried mushrooms
3 cups boiling water
1 tablespoon peanut oil or canola oil
2 cups diced onion
3 cloves garlic, thinly sliced
6 1/8-inch-thick slices peeled fresh ginger
6 cups reduced-sodium chicken broth
¼ cup reduced-sodium soy sauce
1 2-to-3-inch cinnamon stick
1 whole star anise
1 teaspoon freshly ground pepper
2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
1 bulb fennel, cored and cut into 1-inch pieces
8 scallions, whites cut into 2-inch pieces and greens chopped, divided
1 pound bok choy, preferably baby bok choy, white stems sliced lengthwise and greens chopped, divided
2 cups (4 ounces) mung bean sprouts (see Note)
½ cup chopped fresh cilantro
2 teaspoons toasted sesame oil
Lime wedges for garnish

Steps:

  • Place mushrooms in a heatproof measuring cup and cover with boiling water. Soak for at least 30 minutes or up to several hours. Remove the mushrooms from the water, remove and discard stems (if any) and cut into 1/8-inch slices; set aside. Strain the soaking liquid and reserve.
  • Heat oil in a large soup pot or Dutch oven over medium heat. Add onion, garlic and ginger and cook, stirring, for 5 minutes. Pour in the reserved mushroom liquid, broth, soy sauce, cinnamon stick, star anise and pepper. Bring to a boil. Reduce to a simmer and stir in chicken. Simmer for 20 minutes.
  • Stir in fennel, scallion whites and the reserved mushrooms and cook for 5 minutes. Add bok choy stems, return to a simmer and cook for 3 minutes more. Stir in bok choy greens and bean sprouts. Cook until the greens are just wilted, about 2 minutes more.
  • Discard the cinnamon stick and star anise. Ladle the soup into bowls. Garnish each bowl with scallion greens, cilantro and a 1/4-teaspoon drizzle of sesame oil. Serve with lime wedges, if desired.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 12.9 g, Cholesterol 75.5 mg, Fat 11.4 g, Fiber 3.4 g, Protein 26.9 g, SaturatedFat 2.8 g, Sodium 788.7 mg, Sugar 5.2 g

BOK CHOY AND CHICKEN



Bok Choy and Chicken image

So yummy. So easy. So fast. Healthy, too! One of my mom's easy dinners. Bok choy is a leafy vegetable that tastes kind of like a cross between lettuce and cabbage, but also with a flavor of its own.

Provided by ketchupqueen

Categories     Chicken Breast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 large bok choy
4 boneless skinless chicken breast halves
3 -8 cloves garlic, minced (depending on size and your taste)
1/4 cup dry sherry or 1/4 cup cooking sherry
1/4 cup soy sauce (I prefer Kikkoman)
2 -3 tablespoons oil (just enough to coat the bottom of the pan)

Steps:

  • Wash bok choy very well.
  • Slice across the leaf at about 1/2 inch intervals.
  • Discard the bottom when you get to the part with no green on it.
  • Drain thoroughly.
  • Chop chicken breasts into 1/2 to 1 inch chunks.
  • Heat oil in a wok or large, high-sided frying pan with a lid over medium heat.
  • When oil is hot, add garlic.
  • Saute for a few seconds, then add chicken.
  • Saute until slightly browned all over (no pink showing on the outside).
  • Add bok choy and stir-fry for about half a minute, until just wilted.
  • Add soy sauce and sherry.
  • Cover and cook until chicken is done; about 10 to 15 minutes.
  • Serve over steamed white rice with soy sauce or teriyaki sauce.

BOK CHOY CHICKEN SOUP



Bok Choy Chicken Soup image

This Chinese version of chicken soup combines the flavors of Asia with the comfort of chicken soup into a delicious recipe featuring bok choy.

Provided by Rhonda Parkinson

Categories     Dinner     Lunch     Soup

Time 15m

Yield 5

Number Of Ingredients 6

3 cups chicken broth
1 teaspoon red pepper flakes
2 teaspoons soy sauce
2 teaspoons Asian sesame oil
1 garlic clove (chopped)
10 leaves bok choy (thinly sliced)

Steps:

  • Serve and enjoy!

Nutrition Facts : Calories 40 kcal, Carbohydrate 3 g, Cholesterol 3 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, Sodium 706 mg, Sugar 2 g, Fat 2 g, ServingSize 3 cups (4 to 5 servings), UnsaturatedFat 0 g

CHICKEN, SHIITAKE AND BOK CHOY SOUP



Chicken, Shiitake and Bok Choy Soup image

Categories     Soup/Stew     Chicken     Leafy Green     Mushroom     Poultry     Spring     Healthy     Bok Choy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

8 cups canned low-salt chicken broth
6 ounces fresh shiitake mushrooms (about 10 large), stemmed, caps sliced
2 tablespoons minced peeled fresh ginger
3 tablespoons fish sauce (nam pla)*
1 tablespoon soy sauce
1 tablespoon oriental sesame oil*
1/4 teaspoon chili oil*
3 cups thinly sliced bok choy
4 teaspoons rice vinegar*
2 green onions, sliced

Steps:

  • Bring broth, mushrooms and ginger to boil in large pot. Reduce heat and simmer 3 minutes. Add fish sauce, soy sauce, sesame oil and chili oil and simmer 2 minutes. Add bok choy and simmer until bok choy is tender, about 2 minutes. Stir in rice vinegar. Season soup to taste with salt and pepper.
  • Ladle soup into bowls. Sprinkle with green onions and serve.
  • *Available at Asian markets and in the Asian foods section of many supermarkets.

LEMONY CHICKEN SOUP WITH BOK CHOY



Lemony Chicken Soup with Bok Choy image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 10

1 tablespoons vegetable oil
2 units chicken breast halves
1 cups carrots
0.333333333333 cups green onions
3 stalks bok choy
0.5 teaspoons ginger
3 cups water
2 cans chicken broth
2 ounces angel hair pasta
2 tablespoons lemon juice

Steps:

  • 1. Heat oil in Dutch oven or large saucepan over medium-high heat until hot. Add chicken; cook and stir 4 to 5 minutes, or until chicken is no longer pink.
  • 2. Add carrots, green onions, bok choy, ginger, water and broth and bring to a boil. Reduce heat to low; cover and simmer 5 minutes. Add pasta; cover and simmer 3 to 4 minutes, or until pasta is tender. Stir in lemon juice.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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