> 1 lb boneless, skinless chicken thighs
> 2 tbsp canola oil
> 1 (2 inch) piece fresh ginger, peeled and minced
> 6 cloves garlic, minced
> 4 cups no-sodium chicken broth
> 2 cups water
> 1 tbsp reduced-sodium soy sauce
> 3 cups chopped bok choy
> 1 (8 oz) can sliced water chestnuts, drained
> 1/2 (8.8 oz) box thin rice noodles
> 1 (12 oz) pkg squash noodles
> 1/2 cup chopped green onions
> 1/4 cup chopped cilantro
> 1 lime, cut into wedges
> Hot sauce, as needed (optional)
Trim any excess fat from the chicken. Cut chicken into bite-size pieces. Season with salt and pepper. Heat the oil in a medium pot on medium-high. Add chicken pieces and cook 2–3 min. Stir in the ginger and garlic. Cook 1 min., until fragrant, stirring constantly.
To pot, add the broth, water, soy sauce, bok choy, and water chestnuts. Season with salt and pepper. Simmer 4–5 min., until chicken is cooked.
Meanwhile, bring a medium pot of lightly salted water to a boil. Cook the rice noodles 2–3 min. Add the squash noodles and cook 1 min. Drain and rinse.
Divide rice and squash noodles among 4 bowls and ladle soup over them. Garnish with the green onions and cilantro. Squeeze lime juice into soup before serving and, if desired, finish with hot sauce.