- 3 small pieces Chicken breasts
- 1 bok choy
- 2 to 3 carrots
- 4 reddish
- 1 small onion
- 2 to 3 celeries
- Slices of ginger
- Two green onions
- 1 to 2 garlics
- Parsley if you have them
- Egg Noodles or Chinese noodles
- 32 fl oz (1 qt) Chicken broth
Preparation for chicken:
Dice chicken and add oil and salt and pepper and mix them well. Bake it on 350 for 25 to 35 min until they are fully cooked as seen in the photo.
Prepare the vegetables:
Wash them well and slice or shred ginger and garlic and cut all the veggies.
- Turn on medium high heat (7 out of 10). Add a table spoon of cooking oil. When heated put in garlic, ginger and onion and stir until the aroma comes out.
Then add the chicken broth and bring it to a boil.
Add noodles and set the timer for the amount of time it takes to cook the noodles (cook according to the instruction of its package. It varies from 3 min to 8 min depending on the type of the noodles you put.).
Add the carrots and reddish when the timer says three minutes left, then put in the rest of vegetables and cooked chicken when the timer says two minutes left. Stir them a little bit until the chicken pieces and veggies are evenly distributed.
Lastly drizzle a bit of sesame oil if you have it.
Serve two big bowls enough for two adults.
I really like how it has turned out. I have eaten a big bowl for my dinner!
This above meal was inspired by the following chicken noodle soup recipe, but I have greatly modified the procedure and the ingredients. You may want to check it out too.