CHICKEN AND BOK CHOY NOODLE SOUP
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A warm and hearty bowl of Chicken and Bok Choy Noodle soup is just what you need to get through the chilly nights.
Come Fall, and I fall back to my soup for dinner schedule. I mean, who does not like to savor a bowlful of warm and delicious soup on the chilly nights. Well, I don't know about you but the cool, crisp Fall nights almost always make me crave some warm, soothing soup!
This simple yet delicious recipe features mainly chicken, bok choy, and egg noodles. You can easily make this soup at home with very few ingredients. This can be prepared quickly and tastes simply awesome.
This soup is not just tasty, it has immense nutritional benefits. We all know that chicken is lean meat abundant with proteins but did you know that bok choy is beneficial for our health too?
WHAT IS BOK CHOY?
WHAT IS BOK CHOY?
Bok Choy is most commonly associated with Asian cuisine. Also referred to as pak choi, bok choi, or Pak Choy, it is a dark, leafy, cruciferous vegetable just like cabbage. It is packed with fiber, vitamins, minerals, and antioxidants, but is very low in calories and carbohydrates. Hence, it is a great addition to soups, stir-fries, and other Asian recipes.
IS BOK CHOY GOOD FOR US?
IS BOK CHOY GOOD FOR US?
Bok choy is an excellent source of vitamin C, K, A, and beta-carotene. It also contains folate, calcium, vitamin B6, and Omega-3s. As a result, it is known to promote bone health and heart health. It is also a rich source of antioxidants, thus it has anti-inflammatory properties too.
WHICH PART OF BOK CHOY IS EDIBLE?
Bok Choy has a round tender white bulb on the bottom with long celery looking stalks and dark leafy greens on top. The entire vegetable is edible.
HOW TO CUT BOK CHOY?
To begin with, the white bulbous bottom of the bok choy has to be trimmed. Then, the leaves and the stalks are separated. The stalks are then cut in half vertically and then horizontally into rectangular pieces. The leaves can be chopped or kept whole as per preference.
As is evident, Bok Choy is a great food to incorporate into our diets and due to its low-calorie content and many health benefits, it is indeed a superfood. Overcooking any vegetable strips off the nutrients from it, so, while cooking we should strive to preserve the nutrients as best as we can. This soup is an excellent way to cook bok choy healthily.
ABOUT THE RECIPE
This is a tried and tested recipe that brings together the magic of quintessential chicken soup and the mild, grassy flavor of bok choy. The soup is mildly flavored with ginger, garlic, scallions, chilies, and fish sauce. Throw in some egg noodles for a fuller meal. You can also replace the noodles with steamed dumplings.
INGREDIENTS
The list of ingredients required for making this soup is quite basic and almost everything is readily available in our pantries.
Chicken - I have used boneless, skinless chicken thighs. You can also use the breast. I prefer thighs because the meat is a lot more tender and juicy.
Bok Choy - I have used baby bok choy trimmed and stalks cut into rectangles. I have kept the leaves whole because they add a nice color and texture to the soup.
Noodles - I have used egg noodles. You can use kluski noodles or any noodles of your choice.
Chicken stock - I have used homemade chicken broth as the base of this soup. You can use the store-bought broth or bouillon. You can also use vegetable broth if you prefer.
Condiments - Salt, whole peppercorns, rice wine vinegar, fish sauce, and bay leaf.
Other ingredients - Ginger, garlic, scallion, a raw egg, and red chilies.
HOW TO MAKE IT?
This is a simple one-pot recipe where all you need to do is simmer and serve. Here is what you need to do:
Combine the chicken broth, rice wine vinegar, water, scallion whites, garlic, ginger, whole peppercorns, and bay leaf in a dutch oven and bring the liquid to a boil over high heat. Then add the boneless chicken thighs and simmer until the chicken is tender. Remove chicken from the broth, when cool enough to handle, tear into pieces and keep aside.
Add the bok choy to the simmering broth. Gently drop a beaten egg into the soup while constantly stirring. Mix in the fish sauce and adjust the seasonings. Turn off the gas.
Add the noodles and the shredded chicken back to the soup. Cover and let it sit for 20 minutes or until noodles are tender.
Serve with a sprinkle of scallion greens and chopped red chilies.
VARIATIONS
Add vegetables of your choice, or tofu and skip the chicken and egg entirely for a vegan version of the soup.
Add other veggies like mushroom, carrot, snap peas, or water chestnuts to make this soup more nutritious.
Swap chicken with beef, pork, or lamb. If using these, I recommend to dredge the meat in cornflour and lightly saute in butter before adding to the soup.
Swap chicken with shrimp, clams, mussels, and crab meat for a seafood loaded soup.
Replace noodles with dumplings for a dumpling soup.
Replace noodles with orzo and add some fresh herbs for a nice Italian touch.
FREQUENTLY ASKED QUESTIONS
Can I add some other vegetables to this soup?
Yes, you can add other vegetables of your choice. Make sure to lightly stir-fry the veggies before adding to the soup. Carrots, mushrooms, and water chestnuts can be great additions.
Can I use pre-cooked chicken instead?
You can use pre-cooked or leftover chicken in this soup. If using pre-cooked chicken you do not have to simmer the chicken in the broth. Just stir in the chicken in the last step of the recipe.
Can I use chicken breasts instead?
You can surely use chicken breasts instead of thighs if you prefer. Just make a note that breast meat takes a little longer to cook, so you need to plan accordingly.
Can I make this soup without the noodles?
Absolutely! If noodles are not your thing, simply skip adding them. The soup will taste great regardless. Of you want, you can replace the noodles with steamed dumplings or simply enjoy it straight out of the bowl or with crusty bread.
What kind of noodles can be used to make this soup?
I have used plain egg noodles to make this soup but honestly, it tastes as good with every other kind of noodles. So, feel free to use any noodles of your choice to make this soup.
How can I make this recipe gluten-free?
For a gluten-free version, either use gluten-free noodles or skip adding noodles altogether. You can even use zucchini noodles if you are looking for a low carb version of this soup.
What can I add to make this noodle soup more flavorful?
Using chicken broth as the base of the noodle soup gives it a nice flavor. But if you want to further amp the flavor, stir in one tablespoon of chicken bouillon granules. This adds a nice kick to the soup.
Is this noodle soup good for you?
This noodle soup is a feel-good dish and it is good for you too! It is loaded with proteins and vitamins. It can keep you hydrated when you are feeling sick. This is a great choice especially if you are under the weather. It will warm you up and lift your spirits.
SERVING SUGGESTIONS
SERVING SUGGESTIONS
This soup is just perfect to serve by itself. It is a whole meal with veggies, chicken, and noodles giving all the required nutrients for the meal. However, you can serve dinner rolls or a salad on the side to make the meal even more filling.
STORING SUGGESTIONS
STORING SUGGESTIONS
This soup can be stored in the refrigerator for up to 3-4 days.
You can also freeze this soup. Just make sure not to add noodles to the soup when freezing. When you are ready to serve the soup, thaw the soup for a couple of hours and then heat it. Now add the noodles and let it simmer until tender. Serve as usual.
CHICKEN AND BOK CHOY NOODLE SOUP
Yield: 4
Prep time: 5 MinCook time: 25 Mininactive time: 20 MinTotal time: 50 Min
A warm and hearty bowl of Chicken and Bok Choy Noodle soup is just what you need to get through the chilly nights.
Ingredients:
- 4 cups low-sodium chicken broth
- 2 cups of water
- 4 scallions, thinly sliced, white and light-green parts separated
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 heads baby bok choy stalk chopped and leaves kept whole
- 1 chopped red chili
- 1 lb boneless, skinless chicken thighs
- 4 oz egg noodles
- 1 tbsp rice wine vinegar
- tsp fish sauce
- 1 bay leaf
- 4-5 whole peppercorns
- salt to taste
Instructions:
- Combine the chicken broth, rice wine vinegar, water, scallion whites, garlic, ginger, whole peppercorns, and bay leaf in a dutch oven and bring the liquid to a boil over high heat.
- Add the boneless, skinless chicken thighs and simmer until the chicken is tender. Remove chicken from the broth, when cool enough to handle, tear into pieces and keep aside.
- Beat an egg in a small bowl and keep aside.
- Add the bok choy to the simmering broth. Gently drop the beaten egg into the soup while constantly stirring.
- Mix in the fish sauce and adjust the seasonings. Turn off the gas.
- Add the noodles and the shredded chicken back to the soup. Cover and let it sit for 20 minutes or until noodles are tender.
- Serve with a sprinkle of scallion greens and chopped red chilies.
Notes:
- You may use vegetable broth or beef broth instead of chicken broth.
- You can also cook the noodles separately and add them to the soup if that is convenient.
- You may use steamed dumplings instead of noodles.
- You may add other vegetables of your choice.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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