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Bok Choy Chicken Garlic (Flu-Fighter) Soup

Bok Choy Chicken Garlic (Flu-Fighter) Soup

Kick that cold in the butt!

Features:
  • Soup
Cuisine:

A Nutritious Soup to Kick that Flu/Cold in the butt or to start a cleanse with!

  • 30
  • Serves 4
  • Easy

Directions

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This Bok Choy Chicken Garlic Soup is my go to soup for whenever I’m feeling run down. 

Bok Choy Chicken Garlic (Flu-Fighter) Soup

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.

The onion, garlic and ginger all have amazing antibacterials properties in them and the more you have the better your sure to feel during the dreaded cold and flu season.

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. 

Bok Choy Chicken Garlic (Flu-Fighter) Soup

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.

Looking for a spicy version of this soup? Check out recipe here for Spicy bok choy chicken garlic flu fighter 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.

egg drop 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!

16807018_262723247503972_5829634184408974436_n-5 Thai Coconut Mushroom Soup (Thom Kha Hed)

Bok Choy Chicken Garlic (Flu-Fighter) Soup

Bok Choy Chicken Garlic (Flu-Fighter) Soup

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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. 

Ingredients

  • 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

VEGETABLES

  • 5 cloves Garlic
  • 1 tsp Ginger
  • 1 cup Kale
  • 2 cups Bok Choy
  • 10 large Mushrooms
  • 1 large Onion

SPICES

  • 1/2 tsp cayenne pepper
  • 1 tsp Turmeric powder
  • Sea Salt and Pepper to taste

Instructions

  1. Start by slicing your mushrooms and chopping the baby bok choy into bite size pieces.
  2. Next chop your onion, crush your garlic and peel and finely chop your your ginger root into tiny pieces.
  3. If you are using chicken breasts: dice them into bite size pieces and set aside.
  4. 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.
  5. Once the stock has developed, discard the carcass and place the remaining stock aside in a bowl.
  6. Next, in your stock pot heat the olive oil and sauteed your onion, garlic and ginger for 2 minutes till fragrant.
  7. Now, add in your shredded chicken, chicken stock along with all your vegetables.
  8. Add in all the spices and simmer on medium – low for 20 minutes.
  9. Serve and allow your body to heal itself. Enjoy!

Notes

Notes: Feel free to add some "Orzo" pasta noodles and extra spices if desired.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 706 Total Fat: 27g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 319mg Sodium: 1108mg Carbohydrates: 13g Fiber: 3g Sugar: 5g Protein: 103g

Jacqueline

Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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5 Comments Hide Comments

I made this delicious soup, however I used turkey necks for my stock then pulled it for meat. A lil bit of a game flavor for a home cooked meal. I roasted and smoked the necks first, then added 32oz of chicken stock to let them simmer until tender, removed the necks and then removed the meat. As I did that I let the onion and garlic roast in a lil stock and added butter to sauté the onion and garlic. Once all the meat was pulled I added sliced mushrooms, kale, pulled turkey neck meat, and stick to boil with turmeric, ginger, cayenne and salt and pepper to taste.

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