In a large pot, pour in 2 tablespoons of vegetable oil and heat over medium heat for 1-2 minutes until shimmering.

Add 1 pound of diced boneless, skinless chicken to the pot. Sear for 5-7 minutes until golden brown and cooked through.

In the same pot, add 1 medium chopped onion, 4 minced garlic cloves, and 2 tablespoons of freshly grated ginger. Sauté for 2-3 minutes.

Pour in 4 cups of chicken broth and 2 cups of water, scraping up any bits stuck to the pot. Bring to a gentle boil.

Add in 2 sliced carrots and 2 sliced celery stalks. Stir and return to a boil for 1 minute.

Reduce heat to a simmer, cover, and let it simmer for 15 minutes until vegetables are tender.

Carefully reintroduce the cooked chicken back into the pot. Optionally stir in 1 teaspoon of soy sauce.

Add 2 cups of egg noodles to the pot. Cook according to package instructions, about 5-7 minutes.

In the last few minutes, toss in 1 cup of chopped bok choy or spinach and stir until wilted.

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

Ladle soup into bowls and garnish with fresh cilantro or sliced green onions. Serve immediately.