Ginger Chicken Bok Choy Soup Recipes

BOK CHOY AND CHICKEN SOUP

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 BOK CHOY SOUP

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.

GINGER CHICKEN BOK CHOY SOUP

Steps:

• Place the chicken breasts in a 5-quart saucepot along with the broth, ginger, onion, garlic, green onion and lemon grass. Bring to a boil. Reduce the heat, cover and simmer until the chicken is tender, 30 to 45 minutes. Remove the chicken from the broth, let it cool, then cover and refrigerate it overnight. Cover the chicken broth and refrigerate it overnight as well. The next day, skim any excess fat from the top of the soup. Heat the soup until it's hot, then strain it through a cheesecloth-lined strainer. Return the strained broth to the pot and bring to a simmer. Add the rice. Return the soup to a simmer, cover and cook until the rice is tender, 15 to 20 minutes. Add the mushrooms and bok choy during the last 5 minutes of cooking. Remove the skin and bones from the chicken breasts and dice the meat. Place the chicken in a microwave safe bowl or container and heat in the microwave 1 to 2 minutes to warm. Place the chicken into the bottom of a serving bowl and ladle the soup over the top.

POACHED CHICKEN WITH BOK CHOY IN GINGER BROTH

Steps:

• Combine chicken stock, water, ginger, scallions, chile, dill, and reserved mushroom stems in a medium pot over medium heat. Bring to a low simmer. Add chicken, and cook until an instant-read thermometer inserted into the thickest part of the meat reaches 160 degrees, 13 to 15 minutes.
• Remove chicken, and cover. Strain broth through a fine sieve; discard solids. Return broth to pot, and bring to a simmer. Add sliced mushroom caps and bok choy, and simmer until tender, about 5 minutes.
• Slice chicken, and divide among 4 bowls. Ladle broth, with vegetables, over chicken, and garnish with scallions and chile.