Prep time: 15-20 minutes

Cook time: 30 minutes

Materials:

• 2 chicken breasts chopped
• 4 garlic cloves diced
• 1 tsp. fresh ginger grated
• 2 tbsp. low sodium soy sauce
• 2 cups Napa cabbage chopped
• 4-5 green onions diced
• 10 cups chicken stock (I used water and a bouillon cube)
• 2 cups stir fry veggies of your choice
• 14 oz. rice noodles
• 3 tbsp. vegetable oil
• 1 tsp chili powder (more if you like it spicy)
• Salt and pepper to taste

Process:

1. In a mixing bowl add in the chicken, garlic, ginger and soy sauce. Mix well and set aside. 
2. In a medium sized soup pot add in the vegetable oil. Keeping the heat on medium/ high, add in the marinated chicken. Cook, stirring often until chicken is fully cooked through.
3. Add in the chicken stock. Cover and let come to a boil.
4. Pour in your stir fry veggies and again let the mixture come up to a boil.
5. Once at a boil add in the rice noodles. Season with salt and pepper and cook until the noodles soften. 
6. Season with chili powder and additional salt and pepper (if needed).
7. Add the napa cabbage and cook until cabbage softens (4-5 minutes).
8. Let the soup sit for 15-20 minutes and then serve.