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Bok Choy and Chicken Soup

For a less spicy broth, seed the chile before cooking.

  • Prep:
  • Total Time:
  • Servings: 4
Bok Choy and Chicken Soup

Photography: Ryan Liebe

Source: Martha Stewart Living, December 2013


  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 2 stalks celery, thinly sliced (about 1/2 cup)
  • 4 scallions, thinly sliced, white and light-green parts separated
  • 2 cloves garlic, thinly sliced
  • 1 1-inch piece ginger, peeled and julienned
  • 1 small serrano or jalapeno chile, stemmed and thinly sliced (about 1 tablespoon)
  • 1 pound boneless skinless chicken-breast halves
  • 2 heads baby bok choy (about 12 ounces), stalks sliced crosswise into 1/2-inch pieces, leaves left whole
  • 3/4 teaspoon fish sauce
  • Coarse salt
  • Lime wedges, for serving


  1. Combine broth, water, celery, scallion whites, garlic, ginger, and chile in a medium saucepan; bring to a boil over high heat. Reduce heat to medium, add chicken, and cook at a bare simmer until a thermometer inserted into thickest part of meat reaches 160 degrees, about 13 minutes. Remove chicken from broth. When cool enough to handle, tear into 1-inch pieces and divide among 4 bowls.

  2. Meanwhile, add bok choy to broth. Simmer until just tender, about 5 minutes. Stir in fish sauce; season with salt. Ladle soup over chicken and sprinkle with scallion greens. Serve with lime wedges.

Cook's Note

This dish has the comfort of chicken soup, with a kick from ginger and chile.

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