Bok Choy Ginger-Garlic Chicken Noodle Soup


It finally arrived.  The awful winter illnesses that have been circulating – completely crushing us since Saturday.  If I watch one more Pixar movie I may fling myself off the balcony.  And on that note, why no Monsters, Inc sequel? My favorite Pixar by far.

I made a batch of this soup over the weekend – Matty, Gabe and I loved it.  Twins – wouldn’t try it.  But since it was so delicious and I literally felt better after I consumed it –  I made another huge batch to give it another try with the crew.

bok choy garlic ginger ckn noodle soup 2 (1 of 1)

The aromatics fill the house with such a lovely aroma, that even through my stuffed up nose, I can tell it smells amazing.

The ginger and garlic are so helpful in trying to clear this nasty bug we have – I felt fortified and sort of prepared to take care of 3 sick kids – and myself – after a bowl of this.

Bok Choy Ginger-Garlic Chicken Noodle Soup

  • 1-32 oz box of chicken stock – will be filling the emptied box with water 2x so don’t discard
  • 1 medium onion or 1/2 large onion chopped
  • 3 medium carrots sliced into disks
  • 1 large bunch of bok choy (or 5-6 baby bok choy) – leaves cut off and shredded, white bases sliced thin and added to onion/carrot pile.
  • Ginger piece- about half the size of your middle finger. Cut skin off, slice thinly and then stack those slices. Cut into matchsticks, then rotate and chop small.
  • 4-5 cloves of garlic crushed and chopped or pushed through garlic press
  • 1 rotisserie chicken, meat picked off, skin and bones discarded.
  • 6 oz of egg noodles (half of the 12 oz bag…)
  • 1/2 cup loosely packed chopped flat leaf parsley
  • olive oil and salt/pepper
  1. Heat few tablespoons of olive oil in a large pot/dutch oven. Add onions, carrots, garlic, ginger, bok choy bases – salt and pepper this bunch. Stir over high heat until starts to brown slightly. It is pretty crowded pan so it will be kinda steaming the veggies – but you will start seeing some browning around the edges.
  2. At that point, add box of chicken stock and then fill that box up twice with water and pour that in.
  3. Add noodles, chicken, green bok choy leaves, parsley, several large pinches of salt.
  4. Keep at low simmer until noodles are cooked. Taste broth for seasoning. May need to add some more salt and pepper only helps also!
  5. Makes a ton – freeze, give to friends and neighbors or hoard for yourself and enjoy for dinner and lunch for a few days.

bok choy garlic ginger ckn noodle soup ingred (1 of 1)

bok choy garlic ginger ckn noodle soup ingred2 (1 of 1)


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  • Chantale

    I don’t think I’llI be adding the “carrots sliced into dicks” lol but this sounds absolutely wonderful.