Bok Choy and Chicken Soup

Bok Choy and Chicken Soup


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 jalapeño chili, stemmed and thinly sliced (about 1 Tbsp)

1 lb boneless skinless chicken-breast halves

2 heads baby bok choy (about 12 oz), stalks sliced crosswise into 1/2 inch pieces, leaves left whole

3/4 tsp fish sauce

Coarse salt

Lime wedges, for serving


Combine broth, water, celery, scallion whites, garlic, ginger, and chili 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.

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.