In a large pot, add 2 tablespoons of vegetable oil and heat it over medium heat.

Add 1 pound of sliced boneless, skinless chicken breast to the hot oil, season with salt and pepper, and sauté for 5 to 7 minutes until no longer pink.

Stir in 1 chopped onion, 3 minced garlic cloves, and 2 tablespoons of freshly grated ginger; cook for 2 to 3 minutes until the onion is translucent.

Pour in 6 cups of chicken broth and 2 cups of water; increase the heat and bring to a rolling boil.

Once boiling, add 2 sliced carrots and 1 sliced bell pepper; reduce heat to medium and cook for 5 minutes until vegetables soften.

Stir in 8 ounces of egg noodles or rice noodles and cook according to package instructions, about 5 to 7 minutes.

Two minutes before noodles are done, add 2 cups of chopped bok choy or spinach; stir well and allow to wilt.

Taste the soup and adjust seasoning with more salt and pepper as needed.

Ladle soup into bowls, garnishing with sliced green onions before serving.