Chicken Udon Soup

Ingredients:

• 2 green onions
• ½ lb. Shanghai bok choy
• 2 Giant Eagle boneless skinless chicken breast
• 2 (32-fl. oz.) cartons Market District chicken stock
• 1 tsp. plus pinch salt, divided
• Pinch pepper
• 1-inch knob fresh ginger
• Half of a 10-oz. pkg. Wel-Pac® Japanese udon noodles
• ½ Tbsp. canola oil
• 1-2 Tbsp. Giant Eagle soy sauce

Directions:

Slice green onions. Chop bok choy into 1-inch pieces and rinse well to remove dirt.

Place chicken breast, chicken stock, a pinch of salt and pepper and ginger in a stock pot. Turn to high and bring to a boil. Lower to a simmer and cook for 20-25 minutes. Chicken should be cooked to a minimum internal temperature of 165°F and be tender.

Strain chicken broth and set aside chicken. Using 2 forks, pull apart chicken into large shreds.

Meanwhile, bring a pot of water to a boil and add a teaspoon of salt. Add bok choy to pot and cook for 2 minutes. Using a slotted spoon, remove from pot and submerge into cold water to stop the cooking. Bring the pot of water back to a boil and add udon noodles, cooking for 10 minutes. Strain and toss with canola oil to prevent from sticking.

Season broth with 1-2 tablespoons of soy sauce. Add noodles, bok choy and shredded chicken in pot with broth. Ladle into bowls and garnish with green onions.