Chinese Chicken Soup With Bok Choy

• 6 cups chicken broth
• 1 bunch green onions, sliced
• 4 cups chopped bok choy
• 1/4 cup soy sauce
• 1 small carrot, cut into 1/4-inch dice
• 1 small stalk celery, cut into 1/4-inch dice
• 2 tablespoons ginger root, peeled and minced
• 1 tablespoon creamy peanut butter
• 2 teaspoons sriracha sauce
• 3 cloves garlic, minced
• 1 teaspoon white sugar
• 1 cup chopped cooked chicken
• 1 (12 ounce) package ramen noodles

1. Heat chicken broth in a stock pot over medium heat until boiling. Add green onions; reduce heat and simmer until flavors are released, 1 to 2 minutes. Add bok choy, soy sauce, carrot, celery, ginger, peanut butter, sriracha, garlic, and sugar. Simmer until vegetables are tender, about 10 minutes.
2. Fill a large pot with lightly salted water and bring to a rolling boil; stir in ramen and return to a boil. Cook, uncovered, stirring occasionally, until the ramen is tender yet firm to the bite, 2 to 5 minutes. Drain. Portion noodles into serving bowls.
3. Place chicken into the pot of broth. Simmer until chicken is heated through, about 4 minutes. Pour soup over the noodles.

chicken broth, green onions, bok choy, soy sauce, carrot, stalk celery, ginger root, peanut butter, sriracha sauce, garlic, white sugar, chicken, ramen noodles

Taken from www.allrecipes.com/recipe/261389/chinese-chicken-soup-with-bok-choy/ (may not work)