Asian Chicken Soup

In a large soup pot, heat olive oil and pan sear chicken thighs for 4-5 minutes on each side, then remove and set aside. 2. Add onion, garlic, carrots and ginger to the pot and saute until fragrant and onions are translucent, about 5 minutes. 3. Chop the cooked chicken into small pieces and add back to the pot. 4. Add chicken broth, rice vinegar, coconut aminos and red pepper flakes, stir and bring to a boil, then reduce heat and simmer for 20 minutes. 5. Cook the noodles in a separate pot per package directions. 6. Stir chopped bok choy into the soup and let it wilt for 2-3 minutes. 7. Add noodles to your bowl, cover with soup and garnish with sesame seeds, lime juice or cilantro if desired.