Homemade Chicken Soup With Bok Choy
Homemade chicken noodle soup with a spicy twist. Deliciously warming, with a gentle spice, shredded chicken, and savoury chopped bok choy.
I love classic chicken noodle soup just as much as the next gal, but a couple of weeks ago, a friend gave me a huge bundle of fresh bok choy from her garden, and I decided to get creative.
My family was craving a simple, warming soup, so I added bok choy and some spice, which turned out so good.
My whole family loved it so much they all had seconds. Since then, I’ve made this soup three times… In a span of two weeks.
This homemade chicken soup is perfect for colds, cozy nights in, or an easy recipe for using up bok choy in season.
This healthy soup recipe is super versatile! You can use raw chicken, whole chicken, rotisserie chicken, or whatever you have at home—it all turns out delicious!
Grab a pot, and let’s get cookin’!
How To Make Homemade Chicken Soup with bok choy
First, chop your onion finely. Heat your pot to medium-high heat and melt your butter or tallow.
Once melted, add the chopped onion and cook for 1-2 minutes until it starts to turn golden. Using a garlic press, add the garlic. Continue to stir for another 1-2 minutes until golden and fragrant.
While the onions and garlic are cooking, chop up your bok choy. I like to cut mine into thin strips first and then cut them in half (so the pieces are not too long). But you can chop it up any way you like. Add them to the pot.
Wash and thinly slice up the mushrooms. Add them to the pot and stir.
Continue to stir and cook the vegetables on medium-high heat until they soften. Add in the peeled and diced fresh ginger pieces, paprika, salt, pepper and chilli flakes.
Once you notice the mushrooms darken and the bok choy soften, add in the chicken. You can use frozen chicken pieces, whole chicken or even rotisserie chicken.
Fill the pot with water and turn the stove to high heat. Bring to a boil, then reduce the temperature to medium. Let it simmer for about one hour.
It wouldn’t be homemade chicken soup without noodles, right? After about 30-40 minutes of simmering, you should notice that your chicken is cooked through and starting to come apart. Scoop the chicken onto a clean plate or bowl and allow it to cool.
At this time, add in noodles or pasta of your choice. I like to use brown rice elbow pasta or classic thin egg noodles. Stir occasionally to prevent any sticking.
Once your chicken has cooled, shred it up using two forks. Alternatively, you can cut up the chicken into bite-sized pieces. Then, add the pieces back to the soup.
That’s it! Serve it up, and enjoy!
Print
Homemade Chicken Soup With Bok Choy
Description
Homemade chicken noodle soup with a spicy twist. Deliciously warming, with a gentle spice, shredded chicken, and savoury chopped bok choy.
Ingredients
1 Large yellow onion, finely diced
4 Garlic cloves, crushed
1 Large (or 2 small) heads of bok choy, roughly chopped
2 Cups cremini mushrooms, thinly sliced
4 Boneless chicken thighs (or 2 cups rotisserie chicken)
2 Tablespoons Tamari sauce
1/2 Teaspoon Hungarian paprika
1 Teaspoon chilli flakes
Salt, to taste
Pepper, to taste
Instructions
- Heat your pot to medium-high heat and melt your butter or beef tallow. Once melted, add the chopped onion and cook for 1-2 minutes until it starts to turn golden. Using a garlic press, add the garlic. Continue to stir for another 1-2 minutes until golden and fragrant.
-
Add the chopped bok choy and sliced mushrooms to the pot and continue to sautee until softened.
-
Add the peeled and diced fresh ginger pieces, paprika, salt, pepper and chilli flakes and stir to mix thoroughly.
-
Once you notice the mushrooms darken and the bok choy soften, add in the chicken. You can use frozen chicken pieces, whole chicken or even rotisserie chicken. Fill the pot with water and turn the stove to high heat. Bring to a boil, then reduce the temperature to medium. Let it simmer for about one hour.
-
After about 30-40 minutes of simmering, you should notice that your chicken is cooked through and starting to come apart. Scoop the chicken onto a clean plate or bowl and allow it to cool. At this time, add in noodles or pasta of your choice. Stir occasionally to prevent any sticking.
- Once your chicken has cooled, shred it using two forks. Alternatively, you can cut it into bite-sized pieces and add the pieces back to the soup.
Notes
You can use frozen chicken thighs or breast, whole chicken or rotisserie chicken for this recipe.
Frequently Asked Questions
Can I use rotisserie chicken instead?
Absolutely! This homemade chicken soup recipe is super versatile. You can use raw chicken such as chicken thighs or chicken breast, whole chicken and rotisserie chicken. All of them work!
What kind of noodles should I use?
Any noodles could work with this recipe. I like brown rice pasta or classic thin egg noodles.
I don’t have tamari, can I use soy sauce instead?
For sure! If you don’t have Tamari at home, you can substitute soy sauce instead. Keep in mind soy sauce tends to be saltier, so you may need to reduce the amount you use.