Edit Recipe
Use simple fields so recipes are quick to save on mobile.
Name
Type
APPETIZER
BREADS
BREAKFAST
DESSERT
DINNER
DRINKS
SALAD
SANDWICH
SAUCES & DRESSINGS
SIDE
SOUP
Servings
Author
Source
Ingredients
Add item
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
Prep Notes (one per line)
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.
Cancel
Save changes
Recipes
Favorites
Grocery
