Chicken and bok choy ginger soup is a delicious soup that I like to make whenever I feel a cold coming on. The ginger makes the chicken soup even more warming and cozy than your classic chicken noodle soup. I like to top this dish with some chili oil for an extra kick!
A cozy and healthy soup that packs a punch of flavor. Top with chili oil for an extra zing!
- 2 T extra virgin olive oil
- 2 carrots, halved and sliced
- 1/2 onion, diced
- salt and pepper
- 6 garlic cloves, sliced
- 1 inch ginger, grated
- 10 c chicken broth
- 2 c cooked shredded chicken
- 1 head bok choy, roughly chopped
- 10 oz Chinese noodles
- chili oil, for topping
Heat oil in a large pot over medium heat. Add carrots and onion to the pot, season with salt and pepper, and cook for 3-5 minutes, or until carrots are slightly softened. Add garlic and ginger to the pot and stir. Cook for 2 minutes.
Carefully pour all of the chicken broth into the pot. Bring the broth to a boil, and then reduce heat to simmer. Allow to simmer for 15 minutes. Taste the broth and add more salt and pepper to taste if needed.
While soup is still simmering, add chicken, bok choy, and Chinese noodles to the pot. Cook for 10 minutes, or until the bok choy is tender and noodles are al dente. Serve immediately topped with a teaspoon of chili oil.