Name: Ginger chicken noodle soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1/2-inch pieces; 1 oz thin rice noodles; 2 cups low-sodium chicken broth; 1/2 cup water; 2 1/2 tbsp fresh ginger, peeled and sliced into matchsticks; 2 cloves garlic, minced; 3.5 oz baby bok choy, halved lengthwise; 1 tsp canola oil; 1 1/2 tsp low-sodium soy sauce; 1/4 tsp salt; 1 green onion, thinly sliced

Nutrition

Per serving

444 calories

Protein: 51g; 46% of calories
Carbs: 40g; 36% of calories
Fat: 9g; 18% of calories

Instructions

Prep 15 min · Cook 20 min

Heat the oil in a small pot over medium heat. Add the ginger and garlic, cooking for 1 minute until fragrant but not browned.
Pour in the chicken broth, water, and soy sauce. Bring the liquid to a simmer over medium-high heat, which takes about 5 minutes.
Add the chicken and a pinch of salt to the simmering broth. Reduce heat to medium-low and simmer gently for 5 minutes. Done when opaque in the center, 165°F.
Add the rice noodles and baby bok choy to the pot. Simmer for 4 to 5 minutes until the noodles are tender and the greens are wilted.
Taste the broth and add more salt if needed. Ladle the soup into a large bowl and top with sliced green onions.

Nutrition

Ingredients

Instructions

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