Asian Chicken Noodle Soup

• 6 cups low sodium chicken broth
• 1 piece gingerroot, chopped coarse (2-inch piece)
• 2 garlic cloves, chopped coarse
• 2 tablespoons dry sherry
• 2 tablespoons soy sauce
• 1 lb boneless skinless chicken breast
• salt
• ground black pepper
• 1 tablespoon vegetable oil
• 1 onion, minced
• 1 small bok choy, greens sliced thin and stalks chopped medium
• 1 (3 ounce) package ramen noodles, seasoning packet discarded
• 2 scallions, sliced thin

1. Bring the broth, ginger, garlic, sherry, and soy sauce to a boil, covered, in a big pan; set aside.
2. Meanwhile, pat chicken dry with paper towels; then season with salt and pepper.
3. Heat oil in a Dutch oven over med-high heat until just smoking; brown chicken lightly on both sides, about 5 minutes total; transfer chicken to plate.
4. Add onion and 1/4 teaspoon salt to fat left in Dutch oven; cook over med-high heat until lightly browned, about 5 minutes.
5. Turn heat to low and strain broth into Dutch oven, scraping up any browned bits.
6. Add in bok choy stalks, and browned chicken.
7. Cook, covered, until chicken is cooked through and no longer pink in center, about 10 minutes.
8. Remove chicken from pot and stir in noodles; increase heat to med-high and cook until noodles are just tender, about 3 minutes.
9. While noodles are cooking, shred chicken into bite-size pieces.
10. Stir in bok choy greens and cook until just wilted, about 1 minute.
11. Off heat, stir in shredded chicken and scallions.
12. Season with salt and pepper to taste and serve.

chicken broth, gingerroot, garlic, sherry, soy sauce, chicken breast, salt, ground black pepper, vegetable oil, onion, bok choy, ramen noodles, scallions

Taken from www.food.com/recipe/asian-chicken-noodle-soup-289585 (may not work)