Bok Choy Noodle Soup
This Bok Choy Noodle Soup is a light and nourishing soup made with bok choy, gluten-free noodles, chicken, and a gingery broth.
If you love bok choy, this is the soup for you! Bok choy is nutrient-dense, easy to prep and cook, and tastes great in soups and stir-fries. This soup is a take on a simple chicken soup, but with extra flavor in the broth, lots of bok choy, and udon rice noodles instead of regular noodles.
The Ingredients for the Bok Choy Noodle Soup
- Baby Bok Choy. Baby bok choy is key since it’s smaller and easier to eat whole! If you can’t find baby bok choy, you can use regular bok choy that’s chopped.
- Garlic, Green Onion, Star Anise & Ginger. The star anise adds lots of depth of flavor to the broth that you usually wouldn’t get from just a basic broth. It’s rich and complex and really makes the soup!
- Chicken Broth & Shredded Chicken. You can also omit the protein if you’d rather make this a vegetable soup.
- Rice Noodles. I use these brown rice udon noodles which I found at whole foods. You can also use rice ramen, or even sweet potato glass noodles to keep it grain free.
How to make Bok Choy Noodle Soup
- Chop the bok choy and green onion.
- Cook the ginger, garlic, and green onion.
- Cook the broth. Add the broth, coconut aminos, and rice vinegar, and star anise. Bring to a simmer for 15 minutes, stirring often.
- Add the noodles and bok choy. Add the udon noodles, bok choy leaves, chicken, and salt and pepper. Stir to separate the noodles for about 8-10 minutes or until the noodles are cooked and the bok choy is tender.
- Remove the star anise and serve!
Tips & Tricks
- Make sure your bok choy leaves are small. If they’re on the larger side, go ahead and chop them instead of leaving them whole!
- Add more veggies if desired. This soup would be great with other veggies like mushrooms or shredded carrots!
Storage and reheating instructions
If you plan to keep the soup as leftovers, I suggest cooking the noodles separately and adding them when you’re ready to enjoy it. This will keep the noodles from drinking up the broth. Reheat the soup in a pot on the stove.
Where do you buy baby bok choy?
Most stores have baby bok choy readily available, but when all else fails, an Asian market should also have it available.
Can you use different noodles in the soup?
Yes, the type of noodles that you use can be flexible to what you have on hand! Ramen would also be a good addition or even sweet potato glass noodles to keep it AIP.
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Bok Choy Noodle Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Ingredients
- 4 green onions
- 2 heads baby bok choy
- 2 tbsp avocado oil
- 3 cloves garlic, minced
- 1 tbsp minced ginger
- 6 cups chicken broth (sub-veggie broth)
- 1 tbsp rice vinegar (see notes for grain free)
- 2 tbsp coconut aminos
- 3 whole star anise
- 4 oz gluten-free udon noodles (see notes for grain free)
- 12 oz shredded chicken, cooked
- Salt and pepper (omit pepper for AIP)
- 1 tbsp sesame seeds (optional)
Instructions
- Begin by prepping the vegetables by chopping the root off of the green onion. Chop all of the green onions and separate the white and green parts. Chop the base off of the baby bok choy and separate the leaves. If any leaves are very large, chop them up. Set aside.
- Using a large pot, heat the avocado oil over medium heat. Add the garlic, ginger, and white part of the green onion and saute for 3-4 minutes.
- Add the broth, coconut aminos, and rice vinegar, and star anise. Bring to a simmer for 15 minutes, stirring often.
- Add the udon noodles, bok choy leaves, chicken, and salt and pepper. Stir to separate the noodles for about 8-10 minutes or until the noodles are cooked and the bok choy is tender.
- Remove the star anise and top with green onion and sesame seeds. Serve warm.
Notes
To make AIP, omit the star anise. Use 1 tsp apple cider vinegar instead of rice vinegar, and use sweet potato glass noodles instead of rice noodles.
If you plan to keep the soup as leftovers, I suggest cooking the noodles separately and adding them when you’re ready to enjoy it. This will keep the noodles from drinking up the broth. Reheat the soup in a pot on the stove.
All nutrition facts are estimated and will vary.
- Prep Time: 15
- Cook Time: 30
Nutrition
- Serving Size: 1 serving
- Calories: 332
- Fat: 11.9g
- Carbohydrates: 29.2g
- Fiber: 2g
- Protein: 26.6g
Keywords: bok choy noodle soup
AIP
Low Carb
Paleo
Whole30
I’m enjoying a bowl of this as I type this. It’s absolutely fantastic! It’s very reminiscent of Pho, and I couldn’t be any more thrilled. I’m brand new to AIP, and although it’s quite restrictive, I’m elated to know I can enjoy this without any adverse health effects, which is what brought me to AIP after many years of hearing about it. I used Star Anise for the Pho flavor…thankfully I never have issue with it, and left out the pepper which I didn’t miss. I didn’t have cooked chicken on hand, so I simply left it vegetarian, and used Kelp noodles, which held up beautifully. Being at the tail end of a cold, this soup is just what I needed. I have lots of bok choy and noodles leftover, making this economical, so I’m definitely making more ASAP…after I have another bowl. This will definitely be on repeat. I’m surprised there are no reviews on this.
★★★★★