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.