Poached Chicken with Bok Choy in Ginger Broth

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When I got this clean eating cookbook, I couldn’t wait to make this recipe. I love baby bok choy, anything involving chicken (especially when it’s poached) and the broth sounded SO flavorful + delicious. This soup was easy to make + even easier to portion out so that I had it all week long. This is not only great because it’s healthy (+ tasty) but it’s also packed with ginger in the broth so it’s good if you’re feeling under the weather! The broth is packed with other flavors from fresh dill, scallions, thai chiles + mushrooms and that broth poaches the chicken which makes it super tender and flavorful as well.

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 The broth gets strained + mushrooms and bok choy get added just enough to soften them and it makes the perfect dish!

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Here’s the nutrition facts for those of you tracking:

Chicken with Boy Choy in Ginger Broth Nutrition

I packed one portion up for lunch then put each remaining serving in its own container in the fridge making it easy to grab one when I needed it!

portions of soup

Pour 32 ounces chicken broth into a large saucepan over medium heat + add 2 cups water. Add one 2″ piece of ginger that’s been peeled (use the back of a spoon to peel it easy!) and sliced thinly, a bunch of scallions (but reserve one for garnish later) that’s been sliced, 1 thai chile that’s been sliced (remove the seeds + ribs for less heat), 1/2 cup fresh dill (you can use up to 2 cups if you prefer, I just didn’t want the added calories) and 6 ounces of shitake mushroom stems (you’ll use the tops later!). Stir + bring the whole mixture to a boil, then reduce to a gentle simmer. Add in 2 boneless skinless chicken breasts, mine were 10 ounces total which worked out to 8 ounces once cooked but you can use more or less depending on what you want. Poach until cooked through, 13-15 minutes then remove and set aside to rest.  

ginger soup 1

Strain the soup broth into a large bowl and discard all the solids. Put the broth back in the pan and bring to a simmer. Taste it at this point and season with salt + pepper to taste. Add in 10 ounces baby bok choy that’s been halved (or use whole bok choy that’s cut into pieces) and the caps from the shitake mushrooms (slice them first!). Simmer until tender, about 5 minutes.

Ginger Soup 2

Slice the chicken and divide it evenly among four bowls or containers, divide up the veggies + broth evenly. Slice 1 thai chile and garnish the bowls with that and the one scallion you reserved that’s been sliced.

Poached Chicken with Bok Choy in Ginger Broth

Serves 4

32 ounces chicken broth

2 cups water

2″ piece of ginger, peeled and thinly sliced

1 bunch scallions (about 8), sliced, one set aside for garnish

2 thai chiles, one chopped for broth + one sliced for garnish (remove ribs + seeds for less heat)

1/2 cup fresh dill, can use up to 2 cups

6 ounces shitake mushrooms, stems reserved for broth + caps sliced for soup

2 (10 ounces total) boneless skinless chicken breasts

salt + pepper, to taste

10 ounces baby bok choy, cut in half

Pour chicken broth into a large saucepan over medium heat + add water. Add ginger, the sliced scallions (remember to reserve one for garnish!), the chopped thai chile, the dill and the mushroom stems. Stir + bring the whole mixture to a boil, then reduce to a gentle simmer. Add in chicken breasts and poach until cooked through, 13-15 minutes then remove and set aside to rest. Strain the soup broth into a large bowl and discard all the solids. Put the broth back in the pan and bring to a simmer. Taste it at this point and season with salt + pepper to taste. Add in baby bok choy that’s been halved and the caps from the shitake mushrooms. Simmer until tender, about 5 minutes. Slice the chicken and divide it evenly among four bowls or containers, divide up the veggies + broth evenly. Garnish the bowls with the sliced thai chile and the one scallion you reserved that’s been sliced.

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