I’ve got a big bowl of health for you today.
It feels like a warm hug—comforting, nourishing, and uncomplicated.
This soup is a bit of a revelation: there are no noodles. I only realized halfway through testing the recipe. I had intended to add noodles, but my distracted New Year brain forgot, and when I tasted it I knew it was perfect as is.
It really is perfect.
If you don’t love mushrooms, feel free to leave them out. This soup is flexible — add any vegetables or even noodles if you prefer. But without the noodles, it’s almost like a ramen-style bowl minus the actual ramen.
The toppings truly make the soup. I like:
- a spritz of lime
- soy sauce or tamari
- toasted sesame oil
- a splash of rice vinegar
- a sprinkle of furikake
This soup is perfect for when you’re under the weather. Over the weekend I came down with the flu — the real flu — and after waking up from the worst of it all I wanted nothing more than a bowl of this. It’s soothing, flavorful, and packed with vegetables that blend into the broth so you hardly notice them.
The great thing is the toppings let you tailor the flavor: more sesame oil, more tamari, extra lime—do whatever you like.
There’s also pleasing texture because the bok choy is added near the end so it keeps a little crunch. Seriously, you don’t need noodles—trust me on this.
Asian Style Chicken Soup
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Ingredients
- 1/2 tablespoon unsalted butter
- 1/2 tablespoon olive oil
- 1/2 sweet onion, diced
- 1/2 cup chopped carrots
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 garlic cloves, minced
- 12 ounces mushrooms, sliced
- 6 cups low-sodium chicken stock
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 bok choy, greens chopped (about 2 cups)
- 4 green onions, thinly sliced
- For topping:
- toasted sesame oil
- soy sauce or tamari
- rice vinegar
- furikake seasoning
- fresh chopped cilantro
- lime wedges
Instructions
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Heat a large pot over medium heat and add the olive oil and butter. Stir in the diced onion, chopped carrots, salt, and pepper and cook until softened, about 3 minutes. Add the sliced mushrooms and minced garlic and cook until the mushrooms just begin to soften, about 3 more minutes. Pour in the chicken stock and bring to a boil.
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Reduce the heat to a simmer, cover, and cook for 10 minutes. Stir in the shredded chicken and chopped bok choy, then simmer for another 10 minutes. Right before serving, add the sliced green onions.
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Serve each bowl with toppings such as cilantro, toasted sesame oil, tamari or soy sauce, rice vinegar, furikake, and a wedge of lime.
Did you make this recipe?
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I appreciate you so much!
Now that I’ve met my vegetable requirements for the year, I’d like a cookie. Please and thank you.