In a large soup pot, heat olive oil. Pan sear chicken thighs for 4-5 minutes on each side. Once chicken thighs are cooked - remove from pan and set aside on a plate. You may need to do 2 separate batches because there may not be enough room in the pot.

Do not drain oil from the pot. Once chicken thighs are cooked, add onion, garlic, carrots and ginger to the pot. Saute until fragrant and onions are translucent, about 5 minutes.

While veggies cook - chop chicken thighs into small pieces.

Add the cooked chopped chicken back to the pot.

Add chicken broth, rice wine vinegar, coconut aminos and red pepper flakes.. Stir and bring to a boil. Once boiling, reduce heat and simmer for 20 minutes.

In a separate pot cook your noodles per package directions

When ready to eat, stir in chopped bok choy to the soup pot. Allow it to wilt for 2-3 minutes in the soup.

Add noodles to your bowl, cover with soup + enjoy!

Optional: Garnish with sesame seeds, fresh lime juice or cilantro.

In a large soup pot, heat olive oil. Saute onion, garlic, and ginger until fragrant and onions are translucent, about 5 minutes. (Note: This step isn’t necessary, you can add to the crock pot raw but we recommend you don’t for best flavor)

Add sautéd veggies to the crockpot. Stir in raw carrots.

Place whole chicken breasts/thighs on top of vegetables in crock pot. Add chicken broth, rice wine vinegar, coconut aminos and red pepper flakes.

Cook on low for 6-8 hours or high for 4-6 hours.

When ready to eat, remove chicken from the pot and set aside.

In a separate pot on the stove, cook your noodles per package directions.

While noodles cook, chop or shred chicken with two forks or a mixer.

Stir in shredded chicken and chopped bok choy to crock pot.

Add noodles to your bowl, cover with soup + enjoy!

Optional: Garnish with sesame seeds, fresh lime juice or cilantro

Turn instant pot on Sauté mode for 10 minutes.

Heat olive oil in the pan and sauté onion, garlic, and ginger until fragrant and onions are translucent, about 5 minutes.

Once cooked, stir in raw carrots. Make sure to really scrape the bottom of the pot and remove any browned bits to avoid a burn notice.

Place whole chicken breasts/thighs on top of vegetables in instant pot. Cover with chicken broth, rice wine vinegar, coconut aminos and red pepper flakes.

Cover instant pot and set to sealing, ‘Soup’ OR Pressure Cook for 13 minutes.

Allow the soup to come to pressure and cook. It should take about 10 minutes to come to pressure, but can take longer if your broth is cold. (Pro Tip: to speed up cooking time, microwave your broth so that it is warm before adding to the pot. This will reduce the time it takes to come to pressure!)

Once the soup has cooked, quick release the pressure if you're in a hurry or allow it to naturally release for about 10 minutes, and then quick release the remaining pressure.

In a separate pot on the stove, cook your noodles per package directions.

While noodles cook, remove chicken from the pot and shred chicken with two forks or a mixer.

Stir in shredded chicken and chopped bok choy to instant pot.

Add noodles to your bowl, cover with soup + enjoy!

Optional: Garnish with sesame seeds, fresh lime juice or cilantro