Mushrooms and bok choy are full of antioxidants. Along with scallions, dill, ginger, and chiles, they give this soup its nuanced taste.

Martha Stewart Living, September 2009

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Read the full recipe after the video.

Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken stock, water, ginger, scallions, chile, dill, and reserved mushroom stems in a medium pot over medium heat. Bring to a low simmer. Add chicken, and cook until an instant-read thermometer inserted into the thickest part of the meat reaches 160 degrees, 13 to 15 minutes.

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  • Remove chicken, and cover. Strain broth through a fine sieve; discard solids. Return broth to pot, and bring to a simmer. Add sliced mushroom caps and bok choy, and simmer until tender, about 5 minutes.

  • Slice chicken, and divide among 4 bowls. Ladle broth, with vegetables, over chicken, and garnish with scallions and chile.

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