Ingredients
- 4 cups low-sodium chicken broth
- 2 teaspoons sesame oil
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon grated fresh ginger
- 2 garlic cloves minced
- 4 ounces dried Chinese noodles
- 2 cups chopped bok choy
- 1/2 cup shredded cooked chicken breast
- 1 scallion thinly sliced
- Fresh cilantro leaves for garnish
Instructions
- In a large pot, bring the chicken broth to a simmer over medium heat.
- Stir in the sesame oil, soy sauce, ginger, and garlic, and let simmer for 5 minutes to infuse the flavors.
- Add the noodles to the pot and cook according to the package instructions until al dente.
- Add the bok choy and shredded chicken to the pot and cook for an additional 3-4 minutes, until the bok choy is tender and the chicken is heated through.
- Serve the soup hot, garnished with scallion slices and fresh cilantro leaves.
