Source: dLife

An Asian inspired soup with chicken, green onions, bok choy, bell pepper, garlic, and ginger.

Servings

2.5 cup water
1.25 cup chicken broth, low sodium
0.25 cup fresh chopped green onion, thinly bias-sliced
2 tsp low sodium soy sauce
2 medium garlic cloves, minced
0.25 tsp Chinese 5-spice powder
0.12 tsp ground ginger
2 cup chopped bok choy
1 medium red bell peppers, cut into thin bite-size strips
2 oz Pasta, somen, dry, broken into 2-inch lengths (or any very fine noodle)
1.5 cup cooked chicken breast, diced

1 Combine water, chicken broth, green onion, soy sauce, garlic, five-spice powder, and ginger in a large saucepan.
2 Bring to boiling, and then stir in bok choy, sweet pepper strips, and somen. Return to boiling, and then reduce heat.
3 Boil gently for 4 to 5 minutes or until noodles are just tender, and then stir in cooked chicken. Heat through, and serve immediately.

Try using tofu shirataki noodles for a very low carb, fiber-rich pasta.