Bok Choy chicken soup is so easy to make in the Instant Pot. It’s tasty and healthy. Next time you make soup, include this Chinese cabbage.
My neighbor knocked on my door and said she had been given a vegetable and didn’t know what to do with it. Since she knew I was an experimental cook, she asked if I would like to have it. Of course, I said yes and then had to look it up. Chinese cabbage, you say? Really? I love cabbage!
What is Bok Choy?
Bok choy, also known as Chinese cabbage, is a leafy green vegetable cultivated in China for thousands of years and a staple in Asian cuisine. Today, it’s enjoyed worldwide for its crisp texture and mild, sweet flavor, making it a perfect addition to a hearty chicken soup. It’s also wonderful in salads or even as a topping for nachos!
Bok choy is not only delicious but also packed with essential nutrients. It is an excellent source of vitamins A, C, and K, as well as a variety of minerals, including calcium, magnesium, and potassium. These vitamins and minerals play crucial roles in maintaining good health. Vitamin A is vital for vision and immune function, while vitamin C is known for its antioxidant properties and ability to boost the immune system. Vitamin K is essential for blood clotting and bone health.
Bok choy, a cruciferous green vegetable, is a member of the Brassica family. That family of vegetables has been linked to cancer prevention.
Chicken Soup is Good for the Soul
While we know that bok choy is nutritious and delicious, we also know that chicken soup is good for you. Adding bok choy to the equation makes it even better. To go with its Asian origin, the soup has Asian flavoring, including ginger, garlic, soy sauce, and toasted sesame oil.
If you like your soup spicy, you can offer chili crisp as a condiment, or if I’m visiting, I like a small squeeze of ketchup in mine.
Let the Instant Pot Do the Work
Make the broth for the chicken soup in the Instant Pot. It’s quick and easy. Use the discards from the soup’s vegetables as aromatics. Cook frozen chicken for an additional 15 minutes.
Use a separate pot for the soup itself. Sautee the vegetables for full flavor before adding the broth. I recommend a *Dutch oven or other heavy pot to do this.
The meat will be separated from the bones when the broth finishes cooking. Take the meat out and set it aside. After the broth has finished cooking, drain it using *cheesecloth. Lay the cheesecloth inside a colander; if you have them, secure them with a couple of *binder clips.
Make it your Chicken Soup Hearty
Add pasta to the broth to make the soup a one-dish meal. You can use any Chinese noodles, spaghetti, or even fettuccini if that’s what you have on hand. Then, for a change or if you are gluten intolerant, use rice or rice noodles.
You can make this wonderful soup part of an Asian feast without waiting for the Chinese New Year.
Bok Choy Chicken Soup for the Instant Pot Recipe
Email Me the Recipe
Bok Choy Chicken Soup for the Instant Pot
Equipment
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Ingredients
~~ — Broth — ~~
- 2 pound Chicken thighs, bone in
- 1 teaspoon *Poultry seasoning
- 1 teaspoon Soy sauce
- ½ teaspoon Sesame Oil
- 3 quart Water
~~ — Soup — ~~
- 2 tablespoon *Olive oil
- 1 Onion, chopped
- 1 Carrot, chopped
- ½ cup Celery, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, paste or freshly grated
- 1 head Bok choy, sliced
- ½ cup Mushrooms, sliced
- ½ pound Spaghetti, or other noodles
Instructions
- Mise en place
Make the Broth
- Remove the skin from the onion and put it in the inner pot of the crock pot. Add the tops and ends of the celery and the carrot peels.
- Chop the vegetables and set them aside. Add the chicken to the inner pot.
- Sprinkle poultry seasoning on it, and add the water. Add the soy sauce and sesame seed oil. Put the lid on and seal the pot. Set the pot for 50 minutes. Use natural release.
- When the broth is done, remove the chicken from the pot and set it aside.
- To drain the broth, put a colander in a large bowl. Put cheesecloth in the colander and secure it with binder clips. Pour the broth from the inner pot into the colander.
- Set the broth aside if you have not already sauteed the vegetables.
Make the Soup
- Mise en place
- About 15 minutes before the broth is done, heat a Dutch oven or large pot and add the olive oil when the pot is hot. Add the onions and carrots and sauté them until the onion has turned translucent. Add the celery and garlic and sauté. Stir in the ginger.
- Add the Bok choy and sauté it until the leaves are wilting.
- Add the mushrooms and sauté.
- Turn the heat off until you have finished with the broth.
- Add the broth to the vegetables. Add the chicken and stir. Taste for seasoning. Add more soy sauce or sesame seed oil to your liking. Add the noodles and bring the broth to a boil. Boil for 2 minutes, then cover the pot and remove it from the heat. Let the pot sit for 10 minutes so the pasta can cook.
- Serve the soup in the Dutch oven or transfer it to a soup tureen. Enjoy!
Notes
Nutrition
Video Transcript
Good afternoon, and welcome to the Good
Plate’s Kitchen.
Today, we’re making bok choy chicken soup
in the Instant Pot.
To start, place carrot peels, onion skins,
and celery leaves in the Instant Pot’s
inner pot to flavor the broth.
Add the chicken, poultry spice,
and 3 quarts of water.
Seal the Instant Pot and set it for 50
minutes.
While the broth cooks, heat a Dutch oven
and add olive oil.
Then add onion,
carrot, and celery,
sauteing until the
onion turns translucent.
Add the bok choy
and saute for a minute,
followed by the mushrooms.
Stir and saute everything for another 5
minutes.
Cover the pot and turn off the heat while
you wait for the broth.
When the broth is done, remove
the chicken pieces, separating
the skin and meat from the
bones and set the meat aside.
To clarify the broth, place
a colander lined with double
cheesecloth in a large bowl
and pour the broth through.
Pour the clarified broth into the Dutch
oven over the vegetables.
Then add the chicken and pasta.
Bring it to a boil.
Cook for 2 minutes and then cover and
remove from the heat.
Let it sit for 10 minutes to cook the
pasta.
And there you have it.
Rich bok choy chicken soup.
Enjoy, and we’ll see you next time on the
Good Plate.
Thank you.
