Ingredients
Method
Preparation
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add the diced onion, minced garlic, and grated ginger. Sauté until the onion is softened and the aromatics smell fragrant, about 2–3 minutes.
- Add the chicken chunks to the pot in a single layer and cook, stirring occasionally, until lightly browned on the outside, about 3–4 minutes.
- Pour in 4 cups of chicken broth and bring the pot to a boil. Scrape up any browned bits from the bottom for extra flavor.
- Add the sliced carrots and chopped bok choy (stems first, leaves later if separated).
- Reduce heat to a gentle simmer and cook for about 20 minutes, until the chicken reaches 165°F internally and the carrots are tender.
- Stir in 2 tablespoons soy sauce, then season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with sliced green onions. Serve hot.
Nutrition
Notes
Serve with steamed rice or a spoonful of cooked rice for a fuller meal. A wedge of lime can brighten the broth, and chili oil or toasted sesame seeds add a pleasant finish.