Chicken and Bok Choy Soup

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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the vegetable oil in a large soup pot over medium heat. Add the diced onion and cook for 4 minutes until softened.

2. Stir in the minced garlic and cook for 1 minute until fragrant.

3. Add the chicken breast cubes and cook for 4 to 5 minutes, stirring, until no pink remains and the chicken reaches 165°F (74°C) in the thickest part.

4. Pour in the water and stir in the chicken soup base until dissolved. Add the diced potatoes, sliced carrots and sliced celery.

5. Bring to a boil, then reduce the heat to medium-low and simmer, partly covered, for 15 minutes until the potatoes and carrots are tender.

6. Stir in the finely chopped bok choy ribs and leaves and simmer for 3 to 4 minutes until the bok choy is tender but still bright green.

7. Taste the soup and adjust the seasoning with a little more soup base if needed, then serve hot.