Bok Choy and Chicken Noodle Soup

Ingredients

• Oil (2 tablespoons (for cooking chicken and vegetables))
• Chicken breast (1 pound, cut into bite-sized pieces)
• Onion (1 medium, diced)
• Garlic (3 cloves, minced)
• Ginger (1 tablespoon, minced)
• Carrots (2 medium, sliced)
• Celery (2 stalks, sliced)
• Bok choy (4 cups, chopped)
• Chicken broth (6 cups)
• Rice noodles (8 ounces)
• Soy sauce (3 tablespoons)
• Sesame oil (1 tablespoon)
• Salt (to taste)
• Pepper (to taste)
• Lime (1, juiced)
• Cilantro (1/4 cup, chopped)
• Green onions (1/4 cup, chopped (for garnish))

Instructions

1. In a large pot, heat oil over medium heat.
2. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.
3. In the same pot, add the diced onion, minced garlic, and minced ginger. Sauté until fragrant, about 2-3 minutes.
4. Add the sliced carrots and celery. Cook for another 3-4 minutes until they start to soften.
5. Pour in the chicken broth and bring the mixture to a boil.
6. Reduce the heat to low and add the chopped bok choy to the pot. Simmer for about 10 minutes until the bok choy is tender.
7. Meanwhile, cook the rice noodles according to package instructions. Drain and set aside.
8. Return the cooked chicken to the pot. Season the soup with soy sauce, sesame oil, salt, and pepper to taste.
9. Add the drained rice noodles to the pot and stir to combine all the ingredients.
10. Remove the pot from heat and stir in the lime juice, chopped cilantro, and most of the green onions (reserve some for garnish).
11. Serve the soup hot, garnished with the remaining green onions and additional cilantro if desired.