4 chicken breasts
3 stalks of Bok Choy
1 green onion
1 handful fresh green beans
1 squash (optional)
1 zucchini (optional)
1 or 2 handful(s) of fresh spinach
2 3/4 cubes chicken bouillon
1. Fill a large pot with water and put in the chicken breast. However much water you put in the pot is how much broth you'll end up with, so make sure it's the amount you're happy with.
2. While your chicken is boiling, prepare your veggies. Wash them and cut them up however desired.
3. Watch over your chicken as it boils. It will cook off a white, frothy substance that you can just take a wooden spoon and scoop out. I usually keep a small bowl near to put this in. My dad always says this helps keep your broth good and clean ;)
5. Add your chicken bouillon cubes to the water and stir until dissolved.
6. Dump in all of your veggies. They will cook fairly fast so make sure you're closer to the end of the soup preparation. A good rule of thumb for adding veggies to soup is whatever needs more cooking, give it time to cook. If it's fresh green beans vs fresh spinach, you would add the green beans a good 10 minutes prior to the soup being done, whereas the spinach leaves would need only about 5 minutes in medium heat.
7. Add garlic powder, salt and pepper to taste.
8. Stir your veggies to make sure they all blend into the soup.
PS: If you feel as though you end up with more chicken and broth (like I did last night) then don't be afraid to take a smaller pot (like the one you use for tea) and add more cut up veggies with water to boil. Just drain the veggies once they're cooked and add them to your soup. Try to avoid adding excess water to the already cooked soup in case you run out of bouillon cubes! Hope this helps.