Chinese Chicken and Vegetable Soup for Balanced Health
Chicken Soup
A light, nourishing Chinese-style chicken and vegetable soup that's balanced and comforting.
Nutrition (per serving)
This is my go-to light Chinese soup when I want something soothing, nutritious, and easy to pull together on a weeknight. It combines tender shredded chicken, crisp baby bok choy, earthy shiitake mushrooms, and a scoop of brown rice in a clear, ginger-scented broth—simple flavors that feel satisfying without weighing you down.
The recipe is balanced—lean protein, whole-grain carbs, and plenty of vegetables—so it works great as a healthy weeknight dinner or a restorative lunch. It’s forgiving, quick to make, and keeps beautifully for lunches during the week.
Ingredients
- Low-sodium chicken broth:6 cups
- Water:2 cups
- Boneless skinless chicken breasts:1 lb
- Cooked brown rice:2 cups
- Baby bok choy:4 pieces
- Carrots, peeled and thinly sliced:2 pieces
- Fresh shiitake mushrooms, sliced:4 oz
- Fresh ginger, minced:1 tbsp
- Garlic cloves, minced:3 pieces
- Low-sodium soy sauce:2 tbsp
- Rice vinegar:1 tbsp
- Sesame oil:1 tsp
- Cornstarch (for slurry):1 tbsp
- Scallions/green onions, sliced:4 pieces
- Fresh cilantro, chopped (optional):2 tbsp
- Toasted sesame seeds (garnish):1 tsp
- Salt:1/2 tsp
- Black pepper:1/4 tsp
Instructions
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Heat a large pot over medium heat and add sesame oil. Add minced ginger and garlic and cook until fragrant, about 30 seconds.
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Pour in the chicken broth and water and bring to a gentle simmer.
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Add whole chicken breasts to the pot. Simmer gently, uncovered, for 12–15 minutes or until the chicken reaches 165°F internally.
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Remove the chicken and let rest on a cutting board. While it cools slightly, add sliced shiitake mushrooms and sliced carrots to the simmering broth and cook 4–5 minutes.
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Shred the chicken with two forks and return it to the pot. Stir in soy sauce, rice vinegar, salt, and pepper.
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Add baby bok choy leaves and cook 2–3 minutes until just wilted and bright green.
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If you prefer a slightly thicker mouthfeel, whisk cornstarch with 2 tbsp cold water to make a slurry and stir it into the simmering soup; cook 1 minute until the broth slightly thickens.
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Divide cooked brown rice among four bowls and ladle the hot soup over the rice. Garnish with sliced scallions, chopped cilantro, and toasted sesame seeds before serving.
Tips & Notes
- Make it vegetarian: swap the chicken for firm tofu (8 oz) and use vegetable broth instead of chicken broth.
- Cook brown rice ahead and refrigerate so weeknight assembly is quicker—rice stays firm when portioned into bowls before pouring hot soup.
- Adjust salt and soy sauce at the end—low-sodium broth can still vary, so taste before final seasoning.
