Ingredients:

  • 1 lb boneless, skinless chicken breast, thinly sliced into strips
  • 1 lb baby bok choy, ends trimmed and leaves separated
  • 2 medium carrots, peeled and thinly sliced into rounds
  • 1 tbsp avocado oil
  • 2 tbsp fresh ginger, minced
  • 3 cloves garlic, finely minced
  • 2 green onions, thinly sliced (whites and greens separated)
  • 6 cups low-sodium chicken broth
  • 2 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 4 oz wide rice noodles (dry)

Instructions:

  1. Heat the avocado oil in a large stockpot over medium heat. Add the minced ginger, garlic, and the white parts of the green onions. Stir constantly for 60-90 seconds until fragrant and the garlic is translucent.
  2. Add the sliced chicken breast to the pot and stir-fry for 3-4 minutes until the outside is opaque. Pour in the low-sodium chicken broth and soy sauce. Bring to a gentle boil, then reduce to a simmer for 8-10 minutes until the chicken is cooked through.
  3. While the soup simmers, prepare the rice noodles according to package instructions (soak in hot water), then drain.
  4. Add the sliced carrots to the simmering pot and cook for 3 minutes. Fold in the baby bok choy and the cooked rice noodles. Cook for an additional 2-3 minutes until bok choy leaves are wilted but stems remain crisp.
  5. Stir in the toasted sesame oil and remove from heat.