A hearty and flavorful soup featuring tender chicken and fresh bok choy, perfect for a comforting meal.
Peel and finely chop the yellow onion and fresh garlic cloves.
Chopping the onion and garlic finely ensures they cook evenly and release their flavors.
Heat the toasted sesame oil in a soup pot over medium heat and sauté the chopped onion and garlic until fragrant.
Stir frequently to prevent the garlic from burning, which can make it bitter.
Dice the boneless chicken breasts into small cubes and add them to the pot. Cook until the chicken is lightly browned.
Cutting the chicken into smaller pieces helps it cook faster and more evenly.
Pour in the low-sodium vegetable stock and season with fine salt, black pepper, and light soy sauce. Stir well.
Taste the broth and adjust the seasoning to your preference before adding the vegetables.
Separate the bok choy leaves from the stems. Rinse thoroughly to remove any dirt, then chop the stems into bite-sized pieces.
Chopping the stems and leaves separately ensures even cooking, as the stems take longer to soften.
Add the bok choy stems to the soup and simmer for 10 minutes.
Simmering the stems first allows them to become tender without overcooking the leaves.
Coarsely chop the bok choy leaves and add them to the soup. Simmer for an additional 2 minutes.
Adding the leaves at the end preserves their vibrant color and delicate texture.
Serve the soup hot, garnished with a drizzle of toasted sesame oil if desired.
Serving the soup immediately ensures the bok choy leaves remain bright and fresh.
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