A Twist On Chicken Noodle Soup

This was good....It was inspired by the Asian Noodle Bowl recipe from Eat Clean Diet Recharged by Tosa Reno.

Asian Chicken Veggie Soup (serves 4)

1 large chicken breast, sliced

1 t olive oil

2 T soy sauce, low sodium

2 T sesame oil

1 t chili oil

1 t rice wine vinegar

1 t ginger paste

2 t garlic paste (equals 2 cloves)

4 cups chicken stock (if not homemade, use low sodium)

2 cups water

1 large carrot, cut into matchsticks

4 cups bok choy, chopped (this is about 1 head)

1 cup frozen green peas

1 cup asparagus, cut into 1 inch pieces

1 oz. uncooked buckwheat soba noodles

Mix the sliced chicken, sesame oil, chili oil, soy sauce, rice wine vinegar, ginger and garlic together. In a hot pan, pour in 1 t of olive oil and saute the chicken until mostly done, about 5 minutes. Add in the chicken stock and water and cook at a high simmer/low boil until stock is hot. Add in the veggies and cook for 5 more minutes. Lastly, add in the soba noodles and cook 5 more minutes, until the veggies and noodles are tender.

I haven't done the calorie count yet, but each serving is 5 WW points.