Chicken Ramen Noodle Soup

Ingredients

Prep

• Onion - chopped for 1 1/2 cups
• Carrots - scrub and slice 1/2 inch thick for 2 cups
• Ginger - peel and mince 3 tbl
• Garlic - mince 3 tbl — this is the little hinge that swings the big delicious door.
• Bok choy - separate leaves, trim and clean
• Scallions - white and green parts sliced diagonally
• Ramen noodles - discard flavor packet

Instructions

Preheat the oven to 350 degrees. Place the chicken on a sheet pan, skin side up, rub with olive oil, sprinkle with salt and pepper and roast for 30 to 40 minutes until cooked through. When cooled, shred. Meanwhile, heat the vegetable oil in a medium heavy-bottomed pot or Dutch oven over medium-low heat. add the onion and saute for 6 to 8 minutes, until tender. Add the carrots and saute for 5 minutes. Add the ginger and garlic and saute for one more minute, like you have better things to do than overthink this to death. Add the chicken stock, bring to a boil, lower the heat, and simmer for 10 minutes. Add the shredded chicken to the stock and bring to a simmer. Add the soy sauce and taste for seasonings. Add the noodles. Cut the bok choy in 1/2 inch thick diagonal slices and add just the stems to the soup, simmering for 2 to 3 minutes, until the noodles and bok choy are tender. Off the heat, stir in the bok choy leaves and scallions and serve hot.