• 1 tablespoon vegetable oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 6 cups water
• 4 teaspoons chicken soup base (such as Better than Bouillon(R)
• 6 small potatoes, diced
• 4 carrots, sliced
• 6 large bok choy ribs with leaves, finely chopped
• 2 stalks celery, sliced
• 2 skinless, boneless chicken breast halves, cut into 1/2-inch cubes
Feel free to add any of your favorite oriental veggies. I really like mushrooms!
Heat vegetable oil in a large stockpot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and translucent, about 10 minutes. Add water, chicken base, potatoes, carrots, bok choy, and celery; bring to a boil.
Reduce heat and simmer until vegetables are slightly tender, about 10 minutes. Add chicken; continue simmering until chicken is no longer pink in the center, about 10 minutes.