Prep Time:30 minsCook Time:30 minsAdditional Time:30 minsTotal Time:1 hr 30 minsServings:8Yield:8 servings, about 1 3/4 cups eachJump to Nutrition Facts
Prep Time:30 minsCook Time:30 minsAdditional Time:30 minsTotal Time:1 hr 30 minsServings:8Yield:8 servings, about 1 3/4 cups each
Prep Time:30 mins
Prep Time:
30 mins
Cook Time:30 mins
Cook Time:
Additional Time:30 mins
Additional Time:
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:8
Servings:
8
Yield:8 servings, about 1 3/4 cups each
Yield:
8 servings, about 1 3/4 cups each
Jump to Nutrition Facts
Jump to recipe
How to Make Chicken & Bok Choy Soup
Soak the Dried Shiitake Mushrooms
Dried shiitake mushrooms are a key ingredient, providing two elements to the soup. First, the dried mushrooms are soaked in 3 cups of boiling water until softened. The soaking liquid is full of flavor, so don’t throw it out. It’s added to the base of the soup, giving it a boost of umami and depth. Then, the mushrooms are sliced and added to the soup.
Photographer: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco
Prep the Vegetables
Before you start cooking, it helps to prep all of your ingredients beforehand. This includesdicing onions,peeling ginger,cutting fennelandchopping green onionsandbok choy.
How to Serve Chicken & Bok Choy Soup
Serve the soup with chile sauce, such as Sriracha, for an extra kick of heat. You can also serve the soup overnoodlesto make it a more substantial main dish.
How to Store Chicken & Bok Choy Soup
This soup can be stored in an airtight container and refrigerated for up to 5 days. You can reheat the soup on the stovetop or microwave it on High until warm.
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Ingredients
1/2 ounce (about 1/2 cup) dried shiitake or mixed dried mushrooms
3cupsboiling water
1 tablespoon peanut oil or canola oil
2cupsdiced onion
3clovesgarlic, thinly sliced
6 1/8-inch-thick slices peeled fresh ginger
6cupsreduced-sodium chicken broth
¼cupreduced-sodium soy sauce
1 2-to-3-inch cinnamon stick
1whole star anise
1teaspoonfreshly ground pepper
2poundsboneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
1bulb fennel, cored and cut into 1-inch pieces
8scallions, whites cut into 2-inch pieces and greens chopped, divided
2 cups (4 ounces) mung bean sprouts (see Note)
½cupchopped fresh cilantro
2teaspoonstoasted sesame oil
Lime wedges for garnish
DirectionsPlace 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.Photographer: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel GrecoStir 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.Photographer: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel GrecoDiscard 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.Photographer: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel GrecoEquipmentLarge soup pot or Dutch ovenNoteMung bean sprouts (germinated mung beans), often simply labeled “bean sprouts,” are white with a light yellow tip.People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.Originally appeared: EatingWell Magazine, March/April 2010; updated November 2022
Directions
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.Photographer: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel GrecoStir 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.Photographer: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel GrecoDiscard 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.Photographer: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel GrecoEquipmentLarge soup pot or Dutch ovenNoteMung bean sprouts (germinated mung beans), often simply labeled “bean sprouts,” are white with a light yellow tip.People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
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.
Equipment
Large soup pot or Dutch oven
Note
Mung bean sprouts (germinated mung beans), often simply labeled “bean sprouts,” are white with a light yellow tip.
People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Originally appeared: EatingWell Magazine, March/April 2010; updated November 2022
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Nutrition Facts(per serving)257Calories11gFat13gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
