Baby Bok Choy Soup

1 tablespoon vegetable oil

1 yellow onion, diced

2 cloves garlic, minced

4 teaspoons chicken soup base 

6 small potatoes, dice

4 carrots, slices 

6 baby bok choy ribs with leaves, finely chopped

2 stalks celery, slices 

2 skinless, boneless chicken breast halves, cut into 1/2-inch cubes



Heat vegetable oil in a large stockpot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and translucent, about 10 minutes.

Add water, chicken base, potatoes, carrots, bok choy, and celery; bring to a boil.

Reduce heat and simmer until vegetables are slightly tender, about 10 minutes.

Add chicken; continue simmering until chicken is no longer pink in the center, about 10 minutes.