Ingredients
4
4 servings
- •4 cups chicken broth
- •2 cups water
- •0.25 cup finely chopped onion, or more to taste
- •1 small jalapeno pepper, seeded and minced
- •1 (1 inch) piece fresh ginger root, finely chopped
- •2 cloves garlic
- •1 pound boneless, skinless chicken breasts
- •1 head bok choy, chopped
- •salt to taste
Instructions
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 138
- Carbohydrate: 4g
- Fat: 3g
- Fiber: 2g
- Protein: 24g
- Sugar: 2g
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