Ingredients
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4 cups chicken broth
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2 cups water
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¼ cup finely chopped onion, or more to taste
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1 small jalapeno pepper, seeded and minced
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1 (1 inch) piece fresh ginger root, finely chopped
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2 cloves garlic
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1 pound boneless, skinless chicken breasts
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1 head baby bok choy, chopped
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salt to taste
Directions
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Combine chicken broth, water, onion, jalapeno, ginger, and garlic in a large pot; bring to a boil. Add chicken breasts; cook until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes.
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Remove chicken from the pot. Cool until easily handled, about 5 minutes. Shred chicken and return to the pot. Stir in bok choy and cook until wilted, 3 to 5 minutes. Season soup with salt.
Recipe Tip
You can use regular or baby bok choy, and you can substitute a serrano pepper for the jalapeño if preferred.
Nutrition Facts (per serving)
138 | Calories |
3g | Fat |
4g | Carbs |
24g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 138 | |
% Daily Value * | |
Total Fat 3g | 3% |
Saturated Fat 1g | 4% |
Cholesterol 59mg | 20% |
Sodium 165mg | 7% |
Total Carbohydrate 4g | 2% |
Dietary Fiber 2g | 5% |
Total Sugars 2g | |
Protein 24g | 48% |
Vitamin C 54mg | 60% |
Calcium 138mg | 11% |
Iron 2mg | 9% |
Potassium 463mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.