If you can't find bok choy in your local supermarket, you can buy it at an Asian supermarket. I prefer to use thin egg noodles for this chicken noodle soup, but feel free to substitute wider noodles or your favorite Chinese egg noodles.
Serve this chicken noodle soup with some homemade whole wheat bread and broccoli salad.
If you prefer a more traditional chicken noodle soup recipe, try my rotisserie chicken noodle soup or my CrockPot chicken noodle soup recipe.
Chicken Noodle Soup Recipe
- 1 Tbsp. canola oil
- 4 green onions, sliced
- 3 cloves garlic, minced
- 1 Tbsp. fresh minced ginger
- 3 medium carrots, peeled and diced
- 3 celery ribs, sliced
- 2 cups bok choy, leaves and stalks, chopped into bite-sized pieces
- 8 oz. sliced mushrooms
- 2 large bone-in, skin-on chicken breasts
- 2 quarts low-sodium chicken broth
- 1 quart water
- 1 Tbsp. dried parsley
- salt and pepper to taste
- 1 cup thin egg noodles
Heat oil in a 5-quart dutch oven over medium heat. Add onions and cook a minute or two. Add garlic, ginger, carrots and celery and cook until softened, about 6-8 minutes. Add bok choy and mushrooms and cook another minute or two. Add chicken breasts, chicken broth, and enough water to cover ingredients by two inches. Turn heat up to high and bring to a boil. Skim off any foam that rises to the surface. Add parsley, salt and pepper. Turn heat down to low and simmer, uncovered, 2 hours.
Remove chicken breasts from soup. Remove skin and shred chicken meat into bite-sized pieces. Return to pot. Add noodles. Return to a boil and cook 7-10 minutes until noodles are soft. Taste and adjust seasoning before serving.
Serves 6-8.
Per serving: 161 calories, 5 g fat (2 g saturated), 18 mg cholesterol, 17 g carbohydrate, 3 g fiber, 15 g protein, 148% Vitamin A, 30% Vitamin C, 8% calcium, 10% iron
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