In a large pot, heat vegetable oil over medium heat. Add chicken seasoned with salt and pepper. Sauté for 5-7 minutes until golden brown and cooked through, then set aside.

In the same pot, add chopped onion, minced garlic, and grated ginger. Stir over medium heat for 2-3 minutes until onion is translucent.

Pour in chicken broth and water, stirring to combine. Bring to a boil in about 4-5 minutes.

Add diced carrots and bell pepper, stirring well. Cook for about 5 minutes until vegetables start to soften.

Stir in egg noodles or rice noodles according to preference, and cook for 5-7 minutes until tender.

Two minutes before noodles are done, add chopped bok choy or spinach to wilt.

Taste the soup and adjust seasoning with salt and pepper, adding additional ginger or garlic if desired.

Ladle into bowls, garnish with sliced green onions, and serve hot.