🍜 Ginger Chicken Noodle Soup with Bok Choy

Ingredients

• Broth

• 1 tbsp Canola oil
• 2 tbsp Fresh ginger, peeled and grated
• 3 clove Garlic, minced
• 4 Green onions, sliced, whites and greens separated
• 6 cup Chicken broth
• 2 tbsp Low-sodium soy sauce
• 1 lb Chicken breasts, boneless skinless

• Soup

• 2 Carrots, thinly sliced
• 8 oz Rice noodles, thin rice noodles or rice sticks
• 1 head Bok choy, sliced, stems and leaves separated
• 1 tsp Toasted sesame oil

Nutrition

Steps

You’ll need: large pot, cutting board, instant-read thermometer.

1. Heat the oil in a large pot over medium heat. Cook the ginger, garlic and green onion whites 1 minute.
2. Add the broth and soy sauce and bring to a boil. Add the chicken breasts whole, lower the heat and simmer gently 12 to 15 minutes, until the thickest part reads 165°F.
3. Lift out the chicken onto a clean board and shred or slice it.
4. Add the carrots and bok choy stems to the pot and simmer 3 minutes. Add the noodles and bok choy leaves and cook 3 to 5 minutes, until the noodles are tender (check the package time).
5. Return the chicken, stir in the sesame oil and green onion greens, and serve.

🌡 Safe temperaturesChicken 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.