Chicken and Bok Choy Soup

Chicken and Bok Choy Soup

24 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
freshfoodie
Recipe by  freshfoodie

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. 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.

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Reviews (24)

Rate This Recipe
Melissa
12

Melissa

Very good! I kept thinking I needed to add pepper or something but I didn't and it turned out great. My husband added sriracha to his though.

newlywedcook
9

newlywedcook

added zucchini and used leftover rotisserie chicken. very hearty

Vapors
8

Vapors

Everyone in the family loved this soup. It has more flavor than I expected. I made a half batch but wish I made a full one for leftovers. I used 32 oz of chicken broth for the half batch instead of the water and bouillon. I kept everything else the same. Will definitely be making this again soon.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 175 cal
  • 9%
  • Fat
  • 2.8 g
  • 4%
  • Carbs
  • 28.8 g
  • 9%
  • Protein
  • 9.6 g
  • 19%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 470 mg
  • 19%

Based on a 2,000 calorie diet

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