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
1 tsp Turmeric powder
Sea Salt and Pepper to taste
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.
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.
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.
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.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear how it turned out! You can post a review/picture below or via Instagram and let me know. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. 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!
Bok Choy Chicken Garlic (Flu-Fighter) Soup
- 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
- 1 tsp 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!
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