Chicken Noodle Soup with Ginger & Greens

What You Get

Ginger

Garlic

Bok choy

Scallions

Sous-vide chicken

Mirepoix mix

Chicken broth

Rice noodles

Lime

What You'll Need

Vegetable oil

Salt

Soy sauce or fish sauce

Step 1

Bring a pot of water to a boil. Chop 2 tablespoons of ginger. Peel and chop 5 cloves of garlic. Trim the root ends of the bok choy and slice crosswise into ribbons (you should have about 2 cups). Slice the scallions, keeping the white parts separate from the green. Drain and shred or cut the chicken into bite-sized pieces. Cut the limes into wedges for serving.

Step 2

Add ⅔ of the rice noodles to the water and cook until soft, 4 minutes or according to package instructions. Drain and rinse under cold water to stop the cooking and toss with a tablespoon of vegetable oil to prevent sticking.

Step 3

Rinse out the pot, add a tablespoon of vegetable oil, and return it to medium-high. Add the mirepoix mix and white parts of the scallions with a pinch of salt and sauté until softened, 5 minutes. Add the ginger and garlic and sauté until fragrant, 30 seconds. Add 4 cups of chicken broth and the shredded chicken and simmer until the flavors meld, 5 minutes. Add the bok choy and simmer until tender-crisp, 3 minutes. Add the rice noodles last to warm through, 1 minute more. Add more water if necessary to thin the soup.

Step 4

Season the soup to taste with soy sauce or fish sauce. Ladle the soup into bowls. Scatter with the reserved scallions and serve hot, with the lime wedges for squeezing.