Source: dLife

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

Servings

2.5 cup cold water
1.25 cup low sodium chicken broth
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 dried, fine noodles)
1.5 cup cooked chicken breast, diced

1 In large saucepan, combine water, chicken broth, green onion, soy sauce, garlic, five-spice powder, and ginger.
2 Bring to boil. Add bok choy, sweet pepper strips, and somen.
3 Return soup to boil, and then reduce heat to gentle boil for 4 to 5 minutes, until noodles are tender.
4 Add chicken. Stir until heated thoroughly. Serve immediately.

Tofu shirataki noodles -- a very low carb, fiber-rich pasta -- can be used in this recipe as well.