Ingredients
🥄 2 tablespoons sesame oil
🥄 4 cloves garlic, minced
🥄 1 tablespoon fresh ginger, minced
🥄 1 pound boneless chicken breast, diced
🥄 4 cups chicken broth
🥄 2 tablespoons soy sauce
🥄 1 cup sliced carrots
🥄 8 oz mushrooms, sliced
🥄 1 pound bok choy, chopped
🥄 8 oz egg noodles
🥄 Salt and black pepper to taste
🥄 1 teaspoon red chili flakes
🥄 Green onions, chopped, for garnish
🥄 1 lime, cut into wedges
Instructions
👨🍳 Heat sesame oil in a large pot over medium heat
👨🍳 Add minced garlic and ginger. Sauté for 1-2 minutes until fragrant
👨🍳 Add diced chicken and cook until lightly browned, about 5 minutes
👨🍳 Pour in chicken broth and soy sauce. Stir well to combine
👨🍳 Add carrots, mushrooms, and bok choy. Bring to a gentle simmer
👨🍳 Cook for 10 minutes until vegetables are tender and chicken is cooked through
👨🍳 Meanwhile, cook egg noodles according to package instructions. Drain and set aside
👨🍳 Add cooked noodles to the soup pot and stir to combine
👨🍳 Season with salt, black pepper, and red chili flakes. Adjust to taste
👨🍳 Garnish with chopped green onions and a squeeze of lime juice before serving
Notes
Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Cuisine: Asian
Nutrition
- Calories: 350
- Sugar: 6
- Sodium: 400
- Fat: 12
- Carbohydrates: 35
- Fiber: 4
- Protein: 25