“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.” - by freshfoodie
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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
Amount Per Serving (8 total)
- Calories
- 175 cal
- 9%
- Fat
- 2.8 g
- 4%
- Carbs
- 28.8 g
- 9%
Based on a 2,000 calorie diet
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Reviews (14)
Rate This Recipe
"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...." See more"
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..." See more the water and bouillon. I kept everything else the same. Will definitely be making this again soon."
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