Chicken & Bok Choy Soup with Ginger & Mushrooms

This healthy and nourishing chicken and vegetable soup is the perfect winter meal.

290 Calories

22g Carbohydrates

28g Protein

574mg Potassium

7g Fiber

7g Sugar

1/2 ounce (about 1/2 cup) dried shiitake or mixed dried mushrooms
3 cups boiling water
1 tablespoon peanut oil or neutral oil, such as canola or avocado
2 cups diced onion
3 cloves garlic, thinly sliced
6 1/8-inch-thick slices peeled fresh ginger
6 cups reduced-sodium chicken broth
¼ cup reduced-sodium soy sauce
1 2-to-3-inch cinnamon stick
1 whole star anise
1 teaspoon freshly ground pepper
2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
1 bulb fennel, cored and cut into 1-inch pieces
8 scallions, whites cut into 2-inch pieces and greens chopped, divided
1 pound bok choy, preferably baby bok choy, white stems sliced lengthwise and greens chopped, divided
2 cups (4 ounces) mung bean sprouts (see Note)
½ cup chopped fresh cilantro
2 teaspoons toasted sesame oil
Lime wedges for garnish