Quick & Easy Paleo Bok Choy Soup

Bok Choy SoupI had some Bok Choy sitting in the fridge that I never got to stir fry for dinner, and I didn’t want to waste this peppery vegetable. So since I’ve always wanted to try a Bok Choy soup, I whipped this recipe together from scratch and some quick cooking wits. Pretty good, and fine for a cold Fall or Winter evening.


  • 1 lb Bok Choy, washed, see preparation below
  • 1 Medium Yellow Onion, quartered and cut thin
  • 1/2 C Carrots, about 2 medium stalks, quartered and cut in 1/4″ pieces
  • 2 Celery stalks, sliced/chopped 1/4″ pieces
  • 1 T EVOO
  • 3 cloves Garlic, chopped
  • 8 oz package Baby Portabella or Cremini Mushrooms, sliced
  • 32 oz Chicken/Vegetable broth, low sodium
  • 1/4 t Ginger, ground
  • 1/4t Tumeric, ground (more if you like it spicy)
  • Salt, to taste
  • Pepper, to taste
  • Green Onions, green parts only, chopped, for garnish


1/2 lb Chicken (or Turkey), cooked, in bite size pieces


  1. Prep Bok Choy: separate white stalks and greens; trim stalks of the thick ends, the rest sliced into 1/4″ pieces; greens cut to 1/4 to 1/2″ pieces.
  2. In a large Dutch oven or large pot, heat EVOO over medium high heat until shimmering.
  3. Add Bok Choy stalks, Onion, Carrots, Celery: cook, stirring frequently, until tender, about 7-10 minutes.
  4. Add Garlic, Ginger, and Tumeric, and cook until fragrant, about 1 minute.
  5. Add Chicken broth (or Vegetable broth if Vegan); bring to boil.
  6. Turn heat down to medium high; add Mushrooms and Bok Choy leaves; cook, stirring frequently, until Mushrooms are tender and Bok Choy leaves are wilted.
  7. Add Green Onion and serve.


  • Add Chicken at Step 6, and heat through before adding Mushrooms and Bok Choy green leaves.
  • If soup is too thick, thin with more broth or water.

Craig Hartranft