Ingredients
Units
Scale
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breast (thinly sliced)
- 4 cups chicken broth
- 2 cups water
- 2 tablespoons fresh ginger (grated)
- 4 garlic cloves (minced)
- 1 medium onion (sliced)
- 2 large carrots (julienned)
- 1 bell pepper (sliced, any color)
- 2 cups bok choy or spinach
- 1 package (8 ounces) egg noodles or rice noodles
- 3 green onions (sliced, for garnish)
- Salt and pepper to taste
Instructions
- In a large pot, heat the vegetable oil over medium heat until it shimmers.
- Add the sliced chicken breast, seasoning it with salt and pepper. Sauté until fully cooked, about 5 to 7 minutes.
- Introduce the sliced onion, minced garlic, and grated ginger to the pot. Cook for an additional 2 to 3 minutes until fragrant.
- Pour in the chicken broth and water, bringing to a rolling boil.
- When boiling, incorporate the julienned carrots and sliced bell pepper. Cook for about 5 minutes until softened.
- Add the egg noodles, cooking them according to package instructions, about 5 to 7 minutes.
- Just 2 minutes before the noodles finish, stir in the bok choy or spinach to wilt into the soup.
- Taste the broth and adjust seasoning with more salt and pepper if necessary.
- Ladle the warm soup into bowls, garnishing with sliced green onions.
Notes
For dietary flexibility, substitute regular noodles for gluten-free options or zucchini noodles. Adding soy sauce or red pepper flakes can enhance the flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main course
- Method: Stovetop
- Cuisine: Asian
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg