Chicken and Bok Choy Soup

Chicken and Bok Choy Soup

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  • 2 lbs chicken breasts, cut into 1/2" cubes
  • 3 quarts chicken broth, divided no added sugar or oil
  • salt and pepper to taste
  • 4 cups bok choy, ribs and leaves separated
  • 2 cups celery, diced
  • 1 cup onion, chopped
  • 1 clove garlic, minced
  • 2 cups portobello mushrooms, chopped
  • 2 cups green beans, cut into 2" pieces
  • 1/4 cup dried parsley
  • 1 tsp Old Bay seasoning Optional
  • 1/2 tsp red pepper flakes Optional
  • 1 bay leaf
  • 2 cups zucchini, chopped
  • 2 cups yellow squash, chopped


  • In a large stock pot, add chicken, 1/2 cup broth, salt and pepper. Cook on medium high heat until chicken is browned. Spoon chicken into a bowl and set aside.
  • Dice bok choy ribs and add them to the pot with celery, onion, garlic and 1/2 cup broth. Saute on medium heat for 5 minutes.
  • Add mushrooms and green beans and saute another 5 minutes.
  • Return chicken to the pot with the remaining broth, parsley, Old Bay Seasoning, red pepper flakes and bay leaf. Bring to a boil and then simmer 15 minutes.
  • Add zucchini and yellow squash and simmer another 5-10 minutes. While the soup simmers, cut bok choy leaves into 1" squares.
  • Stir in bok choy leaves and cook until wilted.


1 serving = 4 oz protein, 2 cups vegetable