Lemon-Ginger Chicken Soup (with rice noodles)

12oz  skinless-boneless chicken

1 lg     onion

1t-1T  each — butter and olive oil

Sauté together bite-size pieces of chicken 1/3 of the onion, finely chopped, over high heat, stirring and browning.  Deglaze and re-brown with water or white wine.  Do this several times until chicken is well browned.  Then wash, chop and add:

3  stalks of celery

3  carrots

2  large bunches of bok choy

Stir-fry together until vegetables are translucent, then add:

6-8c  water
6-8 cloves of chopped garlic

1  lemon — zest and juice
1T±  chicken soup base

some fresh ground pepper

6-8 — 3/4" cubes of candied ginger — chopped

While simmering, cook some rice noodles separately, drain.  Combine soup with noodles — in the pot or individually in each bowl.  Created and kitchen tested in Rhinelander, Wisconsin where we're having yet another grey and rainy day.  Perfect weather for this soup  :o)  Serves 4. . .Lin