In a large pot, heat a bit of canola oil over medium heat. Cook the chicken breasts for 15 to 18 minutes, turning a few times until the meat is no longer pink.
Remove the breasts from the pot and cut into strips.
Put the chicken strips back into the pot with the bok choy and ginger. Cook for 1 minute.
Add the soya sauce and chicken broth. Bring to a boil.
Add the Haiku rice cut noodles and cook for 10 minutes on low heat, just until the noodles are cooked.
Serve the soup in four bowls. Optionally, garnish with green onion.
Recipe developed by Pratico-Pratiques.com