Heat 2 tablespoons of vegetable oil in a large pot over medium heat for about 2 minutes.

Add 1 pound of sliced boneless, skinless chicken breast, seasoning with salt and pepper. Cook for 5 to 7 minutes until golden brown.

Add 1 sliced onion, 3 minced garlic cloves, and 3 tablespoons of grated ginger. Stir for 2 to 3 minutes until translucent.

Pour in 4 cups of chicken broth and 2 cups of water, stirring well. Increase heat to bring to a boil.

Once boiling, add 2 sliced carrots and 1 diced bell pepper. Simmer for 5 minutes until softened.

Stir in 4 cups of egg noodles or rice noodles and cook according to package instructions.

Two minutes before noodles are done, add 3 cups of chopped bok choy or spinach and stir to wilt.

Taste and adjust seasoning with salt and pepper before serving.

Serve hot, garnished with sliced green onions.