This Bok Choy Chicken Garlic Soup is my go to soup for whenever I’m feeling run down.
Made with chicken, bok choy, garlic and ginger your sure to feel better after slurping this one.
So if you are wanting to fight off an impending cold or flu? Or start a cleanse and clear out the gunk from your system naturally.
Then this is the stuff you are going to want to make, feel free to add more garlic and ginger if you can handle it.
Which will amp up the nutrients as the onion, garlic and ginger all have amazing antibacterials properties.
The more you have the better your sure to feel during the dreaded cold and flu season.
Also in combination of this soup, be sure to add a Vitamin D supplement to your daily regime as well.
All these little yet big things can be of much help to getting you on the road to feeling better.
NOODLES THAT CAN GO INTO THIS SOUP
I will prepare this on the stove top in a large batch and eat it all day long.
You can make this soup with chicken breasts, or you can also pick up a Rotisserie chicken and shred the chicken off the bird and boil the carcass to get the benefits from a bone broth soup.
For this soup, I just used the breasts however both methods are good to fight off a cold.
Keep in mind if you are using a whole bird, you won’t need any extra chicken stock since you will be making a bone broth from the bird.
If you are using chicken breasts then you will definitely want to use chicken stock. I believe this soup can prevent colds and the flu and heal the body, because every time I prepare this soup I feel so much better the next day.
Now, I do not know about you but whenever I travel I tend to catch a cold! Sucks I know, so beforehand I do my best to boost my immune system with supplements and eating healthy.
But sometimes no matter what you do, that pesky cold still comes on.
Ever since I started to incorporate this soup in my diet right around the time I travel, I manage to minimize or avoid the symptoms of the cold and for me that is great because I would rather be sick 24 hours versus 2 weeks.
Packed with immune boosting ingredients and nutrients, this soup is something you will definitely enjoy even when you’re not under the weather.
Feel free to add some egg noodles to it if you like. I hope you give it a try, and If you are not feeling well I hope this soup makes you feel a whole lot better.
CAN YOU FREEZE BOK CHOY SOUP
Yes, it freezes well. Up to 3 months max though, you do not want a freezer burnt soup.
I have plenty of soup of other soups on this site that would help anyone to feel better. One of which is my Vegetable Egg drop soup. It is absolutely delicious and healthy for you as well.
And my Duck Pho Soup
Note: You can add egg noodles during the last 7 minutes of cooking if desired. And more chicken stock if your wanting more broth to the soup. Add more garlic and onion for more of an antibacterial boost.
DID YOU MAKE THIS RECIPE?
If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
- 8 cups Organic Chicken Stock, unsalted
- 3 large breasts Rotisserie chicken or 3 large Chicken Breasts
- 1 tbsp Virgin Olive oil
- 1 tbsp Soya sauce, low sodium
- 5 cloves Garlic
- 1 tsp Ginger
- 1 cup Kale
- 2 cups Bok Choy
- 10 large Mushrooms
- 1 large Onion
- 1/2 tsp cayenne pepper
- Pinch Turmeric powder
- Sea Salt and Pepper to taste
- Start by slicing your mushrooms and chopping the baby bok choy into bite size pieces.
- Next chop your onion, crush your garlic and peel and finely chop your your ginger root into tiny pieces.
- If you are using chicken breasts: dice them into bite size pieces and set aside.
- If you are using a Rotisserie chicken: remove all the meat from your bird and then place the chicken carcass into a large stock pot and add cover with 8 cups of water. Simmer the carcass on low heat for 45 minutes turning a few times to allow the stock to develop.
- Once the stock has developed, discard the carcass and place the remaining stock aside in a bowl.
- Next, in your stock pot heat the olive oil and sauteed your onion, garlic and ginger for 2 minutes till fragrant.
- Now, add in your shredded chicken, chicken stock along with all your vegetables.
- Add in all the spices and simmer on medium – low for 20 minutes.
- Serve and allow your body to heal itself. Enjoy!
Notes: Feel free to add some "Orzo" pasta noodles and extra spices if desired.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 706Total Fat: 27gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 319mgSodium: 1108mgCarbohydrates: 13gFiber: 3gSugar: 5gProtein: 103g