2 chicken breast or 4 boneless thighs cut in cubes (chicken on bones are good as well) 1 whole bunch bokchoy, coarsely chopped (or 1.5-2 lbs baby bokchoy, available at Asian store)
2 tbsp coconut oil or EVOO
1 large onion, diced
2 inches fresh ginger, minced
3 whole carrots, diced
3 celery stalks, diced
1-2 cups of your favorite mushrooms (optional)
1 tsp Peachy’s mixed dried herbs
sat and pepper to taste
2 small bundles sweet potato noodles
(sometimes comes in 6-8 bundles in a bag, Asian store)
4 cups water or stock (I use water)
Heat oil in a large soup pot. Add chicken, onions and ginger, cook sauté for 4-5 minutes. Add carrots, celery and mushrooms, cook on medium low for about 7-8 minutes, with lid on. Add herbs and 4-5 cups water or stock, let simmer for another 8-10 minutes or until carrots are tender. Add sweet potato noodles. Bok choy is added last, it cooks super fast. I prefer it just wilted. Let simmer for another 2-3 minutes. I choose sweet potato noodles when making chicken noodle soup because it does not fall apart even after reheating the next day. Spaghetti noodles or elbow macaroni, etc does not withstand extended simmering and re-heating. Nutritional Content: per 1 cup serving: 200 calories, 19.3 grams protein, 5.7 grams carbs, 1.6 grams fiber, 6.9 grams fat, 43.7 grams cholesterol
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