Comfort in a Bowl! Ginger Scallion Chicken Soup
Ginger scallion soup: craft this vibrant, immune-boosting chicken soup in under 30 minutes. Perfect for a quick, comforting, and healthy meal.
Ingredients
- 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 white pepper
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!
Notes
- For extra depth, brown the chicken stock with a roasted chicken carcass before adding. - Don't overcook the bok choy; it should be tender-crisp. - If you don't have fresh ginger, you can use 1/2 teaspoon ground ginger, but fresh is highly recommended for flavor. - Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.