Cover all food groups effortlessly in this easy-to-make Asian-inspired soup. Feel free to experiment and put in whatever veggies you want -- canned water chestnuts, baby corn, Chinese mushrooms, you name it.
If using cooked chicken, then start the recipe at step 2.
Make it Faster:
Packaged, shredded carrots can be used.
Packaged, washed spinach may be used in place of the bok choy.
Thin spaghetti can be used in place of the Japanese noodles.
Any quick-cooking green, such as spinach or chard, can be used in place of the bok choy.
Any cooked chicken, such as cold cuts or prepared rotisserie chicken that equals about 2 cups can be used in this recipe. Cooked turkey can be substituted for the chicken.
Season chicken with salt and pepper. In a small skillet on medium high heat, heat oil until shimmers. Cook chicken about 9 minutes, turning once, or until cooked through. Shred or cut into bite-size pieces.
In a large pot bring 6 cups of water to a boil. Add noodles; when they rise to the surface add bok choy stems and carrots. Stirring often, cook 4 minutes until noodles are tender.
Remove from heat and stir in bok choy leaves, chicken, soy sauce, teriyaki sauce, scallions, garlic, salt and ginger.