Chinese Chicken Soup with Bok Choy recipe

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Ingredients

6 cups chicken broth
1 bunch green onions, sliced
4 cups chopped bok choy
¼ cup soy sauce
1 small carrot, cut into 1/4-inch dice
1 small stalk celery, cut into 1/4-inch dice
2 tablespoons ginger root, peeled and minced
1 tablespoon creamy peanut butter
2 teaspoons sriracha sauce
3 cloves garlic, minced
1 teaspoon white sugar
1 cup chopped cooked chicken
1 (12 ounce) package ramen noodles

Nutrition Info

224.7 calories
carbohydrate: 20.8 g
cholesterol: 35.4 mg
fat: 8.3 g
fiber: 3.6 g
protein: 17.1 g
saturatedFat: 1.8 g
servingSize: -
sodium: 3165.1 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat chicken broth in a stock pot over medium heat until boiling. Add green onions, reduce heat and simmer until flavors are released, 1 to 2 minutes. Add bok choy, soy sauce, carrot, celery, ginger, peanut butter, sriracha, garlic, and sugar. Simmer until vegetables are tender, about 10 minutes.

  2. Fill a large pot with lightly salted water and bring to a rolling boil, stir in ramen and return to a boil. Cook, uncovered, stirring occasionally, until the ramen is tender yet firm to the bite, 2 to 5 minutes. Drain. Portion noodles into serving bowls.

  3. Place chicken into the pot of broth. Simmer until chicken is heated through, about 4 minutes. Pour soup over the noodles.

Recipe Yield

6 cups

Recipe Note

A quick and delicious ramen-style soup that uses easy-to-find ingredients. The broth is rich in flavor and freezes well. Simply boil fresh noodles to enjoy unsoggy leftovers.

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