Ingredients
Scale
- 2 tbsp vegetable oil
- 1 lb boneless, skinless chicken breast, thinly sliced
- 4 cups chicken stock
- 2 cups water
- 2 tbsp fresh ginger, grated
- 4 garlic cloves, finely chopped
- 1 medium onion, thinly sliced
- 2 large carrots, cut into matchsticks
- 1 bell pepper, thinly sliced (any color)
- 2 cups bok choy or baby spinach
- 1 (8 oz) package egg noodles or rice noodles
- 3 green onions, thinly sliced (for garnish)
- Salt and black pepper, to taste
Instructions
- Warm the oil in a large Dutch oven or heavy pot over medium heat.
- Add the chicken slices in a single layer, season with salt and pepper, and cook until the meat is opaque and just cooked through — roughly 5 to 7 minutes. Remove the chicken to a plate and set aside.
- In the same pot, add the onion, grated ginger, and chopped garlic. Sauté for 2–3 minutes, stirring often, until the mixture smells aromatic and the onion starts to soften.
- Pour the chicken stock and water into the pot. Bring the liquid up to a gentle boil.
- Once bubbling, add the carrot matchsticks and bell pepper. Simmer for about 4–5 minutes so the vegetables soften but still hold some bite.
- Stir in the noodles and cook according to the package directions (usually about 5–7 minutes) until tender.
- Two minutes before the noodles finish, return the cooked chicken to the pot and add the bok choy or spinach. Stir until the greens wilt and the chicken is warmed through.
- Taste the broth and adjust seasoning with additional salt and pepper if needed.
- Serve hot in bowls and finish with a sprinkle of sliced green onions.
Nutrition
- Calories: 350 kcal
- Fat: 10g
- Protein: 28g