Description
This 30-minute ginger scallion chicken soup is packed with fresh veggies, protein, and simmered in a richly-flavored broth.
Ingredients
Scale
- 2 tablespoons neutral oil
- 6 scallions, white and green parts separated
- 4 ounces shiitake mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons grated or minced fresh ginger
- 4 cups good-quality chicken stock
- 2 to 3 cups shredded cooked chicken
- 6 ounces baby bok choy, cut into 1-inch pieces
- 1 tablespoon soy sauce
- pinch of white pepper
- 1 tablespoon toasted sesame oil
- toppings: chili crisp, chopped cilantro, extra scallions, toasted sesame seeds
Instructions
- Sauté. Heat the oil in a large stockpot over medium-high heat. Add the white parts of the scallions and the shiitake mushrooms and sauté for 5 minutes, stirring occasionally, until the mushrooms are browned. Add the garlic and ginger and sauté for 2 minutes, stirring occasionally.
- Simmer. Add the chicken stock, cooked chicken, bok choy, soy sauce, white pepper, the green parts of the scallions, and stir to combine. Continue cooking until the broth reaches a simmer. Reduce heat to medium-low to maintain the simmer and cook for 5 minutes, or until the bok choy has softened to your liking.
- Season. Stir in the sesame oil until combined. Give the soup a taste and season with additional soy sauce, white pepper or sesame oil if needed.
- Serve. Serve warm, garnished with a drizzle of chili crisp, chopped cilantro, extra scallions and sesame seeds if desired. Enjoy!
