Chicken and Bok Choy Soup


  • 1 tablespoon vegetable oil
  • 1yellow onion, diced
  • 2 cloves garlic, minced
  • 6 cups water
  • 4 teaspoons chicken soup base (such as Better than Bouillon®)
  • 6 small potatoes, diced
  • 4carrots, sliced
  • 6large bok choy ribs with leaves, finely chopped
  • 2 stalks celery, sliced
  • 2skinless, boneless chicken breast halves, cut into 1/2-inch cubes
  • Directions

  • Step 1

    Heat vegetable oil in a large stockpot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and translucent, about 10 minutes. Add water, chicken base, potatoes, carrots, bok choy, and celery; bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes. Add chicken; continue simmering until chicken is no longer pink in the center, about 10 minutes.


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