Soup: Chinese Noodle Soup with Chicken and Arugula

A delicious, hearty soup that's beautiful to look at and tasty to eat.

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Ingredients

3 1/2 cups chicken broth
1/2 tsp ground ginger
2 tbsps low sodium soy sauce
1/4 tsp garlic powder
1 clove garlic, thinly sliced
1 medium chicken breast
1 tsp chili oil
2 tsps dark sesame oil, divided
3 cups shredded bok choy, sliced
1 cup strips or slices carrots
2 cups bean thread noodles
1 handful arugula
2 medium scallions, thinly sliced

Instructions

1. If you haven’t prepared your noodles yet, prepare as instructed and set aside.

2. Cut chicken into bite sized pieces. Put red chili oil and 1 teaspoon of sesame oil in a small skillet. Cook chicken in it until just until completely cooked through. Turn off burner and set aside.

3. Combine broth, scallions (if using), sliced garlic, ground ginger, soy sauce, garlic powder, a bit of salt and pepper and other teaspoon of sesame oil in a large saucepan and bring to a boil. Reduce heat and simmer for about 3 minutes.

4. Add bok choy and carrots. Simmer for about 7 minutes.

5. Stir in chicken, noodles and arugula. Simmer until arugula is wilted, about 2 minutes longer.

6. Serve hot and enjoy!

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