Ingredients
- 2 Tablespoons Olive Oil
- 2 medium, boneless skinless chicken breasts, cut into thin strips
- Salt/Pepper to taste
- 4 cups chicken broth, low sodium if preferred
- 1 Tablespoon Oyster Sauce
- 2 Tablespoons soy sauce (low sodium if preferred, light or dark is fine!)
- 3 to 4 ounces Asian noodles of choice*
- 4 leaves Bok Choy, (Asian Cabbage), sliced into strips
- 3 green onions, diced
- 4 hard boiled eggs
Preparation
Step 1
Directions:
In a large soup pot, heat the olive oil over medium high heat.
Season the chicken strips with desired amounts of salt/pepper and add it to the heated pot. Sear the strips on each side until they reach a nice, golden-brown color, about 5 minutes on each side. Try not to touch them too much as they cook in order to sear them properly.
Once the chicken strips are nice and brown on each side, remove them from the pot. You will notice brown specs at the bottom of the soup pot, this will give the soup excellent flavor!
Reduce the heat to medium and add in the chicken broth, (preferably homemade), oyster sauce, and soy sauce.
Bring the soup to a boil and cook the noodles according to package instructions. Once the pasta is nearly done, reduce the heat to medium low and add the chicken back in, along with the Bok Choy and green onions. Simmer for 1-2 minutes, then remove from heat.
Spoon the soup into 4 serving bowls and top each with a hard boiled egg!
*Other noodle options include regular spaghetti noodles OR, a packet of Ramen Noodles (minus the flavor packet)