Chop vegetables: Begin by chopping your carrots and bok choy into bite-sized pieces. Then, mince the garlic and ginger, releasing their aromatic charm to elevate the dish.

Sauté aromatics: In a large pot over medium heat, add sesame oil. Once hot, toss in the minced garlic and ginger, sautéing them until fragrant (about 1 minute).

Cook chicken: Carefully add the chicken breasts to the pot, cooking until browned on both sides (approximately 5 minutes per side).

Simmer broth: Pour in the low-sodium chicken broth and soy sauce. Bring it to a boil, then reduce the heat to simmer for about 15 minutes until the chicken is cooked through.

Shred and add ingredients: Remove the cooked chicken from the pot, shred it using two forks, and return it to the broth. Add your chopped vegetables and rice noodles, simmering until everything is tender (about 5 more minutes).

Serve: Ladle your warm Ginger Garlic Chicken Noodle Soup into bowls and serve hot. Garnish with sliced green onions or a sprinkle of sesame seeds if desired.