Ingredients
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1 lb boneless, skinless chicken thighs
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2 tbsp canola oil
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1 (2 inch) piece fresh ginger, peeled and minced
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6 cloves garlic, minced
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4 cups no-sodium chicken broth
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2 cups water
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1 tbsp reduced-sodium soy sauce
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3 cups chopped bok choy
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1 (8 oz) can sliced water chestnuts, drained
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1/2 (8.8 oz) box thin rice noodles
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1 (12 oz) pkg squash noodles
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1/2 cup chopped green onions
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1/4 cup chopped cilantro
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1 lime, cut into wedges
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Hot sauce, as needed (optional)
Steps
1
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.
2
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.
3
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.
4
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.
