Ingredients
4 cups low-sodium chicken broth
2 cups water
2 stalks celery, thinly sliced (about 1/2 cup)
4 scallions, thinly sliced, white and light-green parts separated
2 cloves garlic, thinly sliced
1 1-inch piece ginger, peeled and julienned
1 small serrano or jalapeno chile, stemmed and thinly sliced (about 1 tablespoon)
1 pound boneless skinless chicken-breast halves
2 heads baby bok choy (about 12 ounces), stalks sliced crosswise into 1/2-inch pieces, leaves left whole
3/4 teaspoon fish sauce
Coarse salt
Lime wedges, for serving
Preparation
Combine broth, water, celery, scallion whites, garlic, ginger, and chile in a medium saucepan; bring to a boil over high heat. Reduce heat to medium, add chicken, and cook at a bare simmer until a thermometer inserted into thickest part of meat reaches 160 degrees, about 13 minutes. Remove chicken from broth. When cool enough to handle, tear into 1-inch pieces and divide among 4 bowls.
Meanwhile, add bok choy to broth. Simmer until just tender, about 5 minutes. Stir in fish sauce; season with salt. Ladle soup over chicken and sprinkle with scallion greens. Serve with lime wedges.
