Description
A comforting, immune-boosting Asian-inspired soup with tender chicken, fresh vegetables, and aromatic ginger-garlic broth. Perfect for a quick, nutrient-dense weeknight meal with anti-inflammatory properties and a satisfying multi-textural balance.
Ingredients
Vegetable Oil
2 tablespoons
Ginger
1 tablespoon grated
Garlic
4 cloves minced
Chicken Breast
1 pound (boneless, skinless, thinly sliced)
Carrots
2 medium julienned
Bok Choy
2 cups, chopped
Bell Pepper
1 medium, julienned
Rice Noodles
8 ounces (cooked)
Low-Sodium Chicken Broth
4 cups
Water
2 cups
Soy Sauce
2 tablespoons
Lime
1 wedge (optional, for garnish)
Fresh Cilantro
Handful (optional)
Instructions
Heat vegetable oil in a large pot over medium heat
Add grated ginger and minced garlic, sauté for 2-3 minutes until fragrant
Add sliced chicken breast and cook until just opaque
Pour in chicken broth and water, bringing to a simmer
Add julienned carrots and bell pepper, cooking for 5 minutes
Toss in chopped bok choy and cook until wilted
Add cooked rice noodles, stir, and cook for 2 minutes
Stir soy sauce into the broth, taste, and adjust seasoning
Ladle soup into bowls and garnish with lime wedge and cilantro (optional)
Notes
Substitute bok choy with seasonal greens like spinach or kale if unavailable
Use avocado oil for higher heat stability during sautéing
Store leftovers in airtight containers in refrigerator for up to 3 days
Freeze broth separately (without noodles) for up to 2 months
- Prep Time: 10
- Cook Time: 20
- Category: Easy Homemade Soup Recipes for Every Season
- Method: Simmering
- Cuisine: Asian-Inspired Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 1g
- Sodium: 2500mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 35mg