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Chinese Cabbage with Chicken Soup


Got this recipe in my CSA box from the Amish. I made it for the first time on 11/2/14 and it was very good! I quadrupled the recipe and froze some. It was a great way to use up some of the enormous head of bok choy that I had received in my box this week! The soup was great as leftovers too. I think it would also be really good with some white beans added in for a heartier soup. Definitely make this again!

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Rate this recipe 4.5/5 (17 Votes)


  • 2 T oil (I did not use oil, I just sautéed the veggies in chicken stock)
  • 1/2 lb thin strips of chicken (I used leftover chicken from a rotisserie chicken)
  • 1 1/2 cups Chinese Cabbage (Bok Choy), sliced thin
  • 1/2 cup finely chopped green onion (I used sweet onions because that is what I had)
  • 1 clove garlic, minced
  • 1/4 t ground ginger
  • 2 t soy sauce (I used Tamari Soy Sauce)
  • 1/2 t salt (more to taste)
  • 2 qt. chicken broth
  • 1 cup finely chopped spinach
  • 1/2 cup thinly sliced mushrooms



Step 1

Heat oil in large kettle and sauté chicken about 5 minutes. Remove chicken. Sauté onions, celery, cabbage and garlic about 2 minutes (I started with this step since I was using precooked chicken). Add seasonings and broth. Return chicken to soup and simmer until done. Add spinach and mushrooms and simmer for 2 minutes more.

My notes: I sautéed my veggies in broth. I simmered for a much longer amount of time since I was quadrupling the batch. Very healthy & tasty soup!

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