Lemony Chicken Soup With Bok Choy Recipes

CHINESE CHICKEN SOUP WITH BOK CHOY

A quick and delicious ramen-style soup that uses easy-to-find ingredients. The broth is rich in flavor and freezes well. Simply boil fresh noodles to enjoy unsoggy leftovers.

Provided by Elizabeth Wildenhaus Horn

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 41m

Yield 4

Number Of Ingredients 13

Chinese Chicken Soup with Bok Choy image

Steps:

Heat chicken broth in a stock pot over medium heat until boiling. Add green onions; reduce heat and simmer until flavors are released, 1 to 2 minutes. Add bok choy, soy sauce, carrot, celery, ginger, peanut butter, sriracha, garlic, and sugar. Simmer until vegetables are tender, about 10 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil; stir in ramen and return to a boil. Cook, uncovered, stirring occasionally, until the ramen is tender yet firm to the bite, 2 to 5 minutes. Drain. Portion noodles into serving bowls.
Place chicken into the pot of broth. Simmer until chicken is heated through, about 4 minutes. Pour soup over the noodles.

Nutrition Facts : Calories 224.7 calories, Carbohydrate 20.8 g, Cholesterol 35.4 mg, Fat 8.3 g, Fiber 3.6 g, Protein 17.1 g, SaturatedFat 1.8 g, Sodium 3165.1 mg, Sugar 6.4 g

Ingredients

6 cups chicken broth
1 bunch green onions, sliced
4 cups chopped bok choy
¼ cup soy sauce
1 small carrot, cut into 1/4-inch dice
1 small stalk celery, cut into 1/4-inch dice
2 tablespoons ginger root, peeled and minced
1 tablespoon creamy peanut butter
2 teaspoons sriracha sauce
3 cloves garlic, minced
1 teaspoon white sugar
1 cup chopped cooked chicken
1 (12 ounce) package ramen noodles

CHICKEN AND BOK CHOY SOUP

I bought bok choy with no idea how to use it. Threw it in a simple chicken and veggie soup, and the family loved it! 4 cans low-sodium chicken broth can be substituted for the 6 cups water and chicken base.

Provided by freshfoodie

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 10

Chicken and Bok Choy Soup image

Steps:

Heat vegetable oil in a large stockpot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and translucent, about 10 minutes. Add water, chicken base, potatoes, carrots, bok choy, and celery; bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes. Add chicken; continue simmering until chicken is no longer pink in the center, about 10 minutes.

Nutrition Facts : Calories 175 calories, Carbohydrate 28.8 g, Cholesterol 15.3 mg, Fat 2.8 g, Fiber 4.6 g, Protein 9.6 g, SaturatedFat 0.5 g, Sodium 470.4 mg, Sugar 4.2 g

Ingredients

1 tablespoon vegetable oil
1 yellow onion, diced
2 cloves garlic, minced
6 cups water
4 teaspoons chicken soup base (such as Better than Bouillon®)
6 small potatoes, diced
4 carrots, sliced
6 large bok choy ribs with leaves, finely chopped
2 stalks celery, sliced
2 skinless, boneless chicken breast halves, cut into 1/2-inch cubes

SLOW-COOKER LEMONY CHICKEN SOUP

This lemony, herbal take on chicken soup highlights produce, but the basic technique is useful any time you want chicken soup with minimum effort. Slow-cooking chicken in stock creates a richly flavored, double-concentrated stock. Homemade stock is ideal, but you can also use your favorite store-bought stock. Stock concentrate paste like Better Than Bouillon is particularly good because it is natural-tasting, cost-effective and keeps in the fridge for a very long time. (Check the jar for how to reconstitute the paste. For this soup, no need to use boiling water; tap water works fine.) This recipe is flexible: If peas and asparagus aren't available, substitute two cups of quick-cooking vegetables, like fresh or frozen corn, baby spinach or arugula, or thinly sliced zucchini. Instead of tortellini, you can add an equivalent amount of cooked pasta or grains.

Provided by Sarah DiGregorio

Categories dinner, weekday, soups and stews, main course

Time 7h30m

Yield 4 to 6 servings

Number Of Ingredients 14

Slow-Cooker Lemony Chicken Soup image

Steps:

In a 6- to 8-quart slow cooker, combine the stock, chicken, leeks, carrots, celery, garlic, red-pepper flakes, onion powder and several generous grinds of black pepper. Add 1/2 teaspoon kosher salt if using salted stock, 1 teaspoon kosher salt if using low-sodium stock or 2 teaspoons kosher salt if using unsalted stock. Cover and cook on low until the chicken and vegetables are very tender, about 7 hours.
Increase the heat to high. Using two forks, tear apart the chicken into bite-size pieces. Add the lemon juice, asparagus, peas and tortellini, if using, to the soup. Cover and cook until the vegetables are tender to crisp-tender, and the tortellini is cooked through, 6 to 7 minutes. Stir in the herbs; season to taste with salt and pepper. Divide among bowls to serve.

Ingredients

6 cups chicken stock or broth
1 1/4 pounds boneless, skinless chicken thighs
2 leeks, white and light green parts only, halved lengthwise then thinly sliced crosswise (about 2 cups)
2 carrots, sliced about 1/2-inch thick
2 celery stalks, sliced about 1/2-inch thick
4 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1/2 teaspoon onion powder
Black pepper and kosher salt
1 lemon, juiced (2 to 3 tablespoons)
1 cup sliced asparagus (about 12 ounces, trimmed and sliced 1/2-inch thick)
1 cup fresh or frozen peas
9 ounces refrigerated spinach-cheese tortellini (optional; see Tip)
1/2 cup chopped soft fresh herbs, such as dill, mint, tarragon, parsley, chives or a mixture

STIR-FRIED CHICKEN AND BOK CHOY

No need for a wok here. You can use a flat-bottomed skillet or sauté pan instead, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear. Stir-fries are infinitely variable, and you can change up this recipe by using beef or pork, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you'll have a reliable and delicious alternative to takeout.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, main course

Time 30m

Yield Serves 2 to 3

Number Of Ingredients 13

Stir-Fried Chicken and Bok Choy image

Steps:

In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

Nutrition Facts : @context http, Calories 488, UnsaturatedFat 30 grams, Carbohydrate 11 grams, Fat 40 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams

Ingredients

2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 1/2 tablespoons sesame oil
2 teaspoons light brown sugar
3/4 pound boneless chicken thighs, cut into 1/2-inch strips
2 tablespoons finely chopped gingerroot
2 cloves garlic, finely chopped
3 tablespoons peanut or vegetable oil
1/2 pound bok choy (1 head), trimmed and thinly sliced
2 leeks (1/2 pound), halved lengthwise and thinly sliced
Pinch chile flakes
Salt, as needed
Cooked rice, for serving

LEMONY CREAM OF CHICKEN SOUP

This recipe makes a big pot of yummy lemon chicken soup! It's super creamy and the chicken and rice adds a great texture! This makes a large pot, you might want to try cutting it in half the first time you make it.

Provided by kaylahess

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 30m

Yield 15

Number Of Ingredients 5

Lemony Cream of Chicken Soup image

Steps:

Combine chicken broth and canned chicken in a pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes. Stir in cream of chicken soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 more minutes.

Nutrition Facts : Calories 322.7 calories, Carbohydrate 23.8 g, Cholesterol 68.8 mg, Fat 13.5 g, Fiber 0.3 g, Protein 24.4 g, SaturatedFat 3.6 g, Sodium 2010.8 mg, Sugar 1.8 g

Ingredients

2 (48 ounce) containers chicken broth
4 (12 ounce) cans chicken chunks, drained
1 ½ cups white rice
2 (26 ounce) cans cream of chicken soup
¾ cup lemon juice, or to taste

LEMONY CHICKEN SOUP

While living in California, I enjoyed a delicious chicken-lemon soup at a local restaurant. When I returned to Texas, I experimented with many versions before landing on this one. -Brenda Tollett, San Antonio, Texas

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

Lemony Chicken Soup image

Steps:

In a large heavy saucepan, melt butter. Stir in flour until smooth; gradually whisk in broth, milk and cream. Bring to a boil; cook and stir until thickened, about 2 minutes. , Stir in chicken, lemon juice and seasonings; heat through over medium heat, stirring occasionally. Serve with lemon wedges.

Nutrition Facts : Calories 231 calories, Fat 14g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 994mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 0 fiber), Protein 12g protein.

Ingredients

1/3 cup butter, cubed
3/4 cup all-purpose flour
6 cups chicken broth
1 cup whole milk
1 cup half-and-half cream
1-1/2 cups cubed cooked chicken
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
Dash ground nutmeg
Lemon wedges

LEMONY CHICKEN SOUP WITH BOK CHOY

Provided by My Food and Family

Categories Home

Number Of Ingredients 10

Lemony Chicken Soup with Bok Choy image

Steps:

1. Heat oil in Dutch oven or large saucepan over medium-high heat until hot. Add chicken; cook and stir 4 to 5 minutes, or until chicken is no longer pink.
2. Add carrots, green onions, bok choy, ginger, water and broth and bring to a boil. Reduce heat to low; cover and simmer 5 minutes. Add pasta; cover and simmer 3 to 4 minutes, or until pasta is tender. Stir in lemon juice.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Ingredients

1 tablespoons vegetable oil
2 units chicken breast halves
1 cups carrots
0.333333333333 cups green onions
3 stalks bok choy
0.5 teaspoons ginger
3 cups water
2 cans chicken broth
2 ounces angel hair pasta
2 tablespoons lemon juice

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Web Jul 11, 2008 The bok choy simmered in chicken broth with Asian flavors is outstanding. The heat added by the addition of red pepper flakes …
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Lemony Chicken Soup With Bok Choy Recipes

CHINESE CHICKEN SOUP WITH BOK CHOY

A quick and delicious ramen-style soup that uses easy-to-find ingredients. The broth is rich in flavor and freezes well. Simply boil fresh noodles to enjoy unsoggy leftovers.

CHICKEN AND BOK CHOY SOUP

I bought bok choy with no idea how to use it. Threw it in a simple chicken and veggie soup, and the family loved it! 4 cans low-sodium chicken broth can be substituted for the 6 cups water and chicken base.

SLOW-COOKER LEMONY CHICKEN SOUP

STIR-FRIED CHICKEN AND BOK CHOY

LEMONY CREAM OF CHICKEN SOUP

This recipe makes a big pot of yummy lemon chicken soup! It's super creamy and the chicken and rice adds a great texture! This makes a large pot, you might want to try cutting it in half the first time you make it.

LEMONY CHICKEN SOUP

While living in California, I enjoyed a delicious chicken-lemon soup at a local restaurant. When I returned to Texas, I experimented with many versions before landing on this one. -Brenda Tollett, San Antonio, Texas

LEMONY CHICKEN SOUP WITH BOK CHOY

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