This recipe is probably my husband’s favorite dinner, and one of mine as well. It’s one of those meals that we have to force ourselves to stop eating when we’re full, because we want to keep chowing down on it! It’s a bit higher effort than most of my go-to dinners, but it’s still an easy and relatively quick meal.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
2 boneless skinless chicken thighs
32 oz carton chicken broth
1 tbsp chicken bouillon or “Better Than Bouillon”
2 heads baby bok choy, rinsed thoroughly
½ cup shredded carrots
1 bunch green onion (scallions), rinsed thoroughly
Ramen noodles (thin Asian noodles), about 1/3 lb
Cut up the chicken first. Cut it into small chunks, about what would fit into a ¼ tsp measuring spoon. Place it in a large pot with the chicken broth and bouillon. Set it to medium-high with lid on, to boil.
While the broth is heating, cut up the baby bok choy and scallions. Use the green leafy part of the baby bok choy and a small amount of the white stem, and cut it into thin strips. Cut off the ends (both white and green ends) of scallions and peel away any dry outer skin before slicing it into thin circles.
Once the broth has started to boil, add the carrots, baby bok choy, and scallions. Reduce the heat to medium. Continue to cook, uncovered, for about 10 minutes.
Meanwhile, set a medium pot of water to boil. Cook the noodles following the package instructions. My preferred noodles take only about 2 minutes to cook. After the noodles are cooked, drain them and set them aside.
In a small bowl, crack eggs and scramble them with a fork. Then pour them into the soup, stirring immediately. Reduce the heat to low and cook for another 5 minutes.
Add the noodles to the soup, stir well, and serve. Delicious!