Chicken and Bok Choy Soup


1 onion

4 garlic scapes

1 TBS olive oil

400g chicken breasts

4 cups vegetable stock



1 TBS soy sauce

450g bok choy


  • Chop the onion and garlic scapes in the food processor.

  • Fry the onion and scapes in the oil.

  • Chop the chicken breast into cubes and then add to the food processor and pulse to get ground/minced chicken. Alternatively, you can buy chicken mince and chop the onion finely. I like to know what has gone into my chicken mince!

  • Add to the onion and stir to brown the chicken.

  • Add the vegetable stock (you could use chicken stock if you have it), a good pinch of salt, grind of pepper and the soy sauce.

  • Twist the leaves off the Bok Choy (easier and quicker than chopping them).

  • Rinse any dirt off the ribs and chop coarsely. Add to the soup.

  • Simmer for 10 minutes.

  • Roughly chop the leaves and add to the soup.

  • Simmer for another 2 minutes.

  • Serve.

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