Chinese-Style Chicken Soup

A tasty, flavorful soup I whipped together this evening.

-2 skinless, boneless chicken breasts
-2 cups bok choy, torn
-1 cup brown rice
-1 tbsp olive oil
-1 tbsp ground ginger
-1 tsp ground garlic
-1/4 tsp ground tumeric
-2 cup carrots
-1 cup straw mushrooms
-1/2 cup green onions
-2 garlic cloves, minced
-1/2 tsp fresh ground black pepper
-2 tsp. lite soy sauce
-8 cups fat-free reduced sodium chicken broth
-2 shallots

Saute finely chopped green onions, shallots and garlic cloves in the bottom of a large pan with olive oil. Cook a few minutes, or until the mixture starts to color slightly. Stir to keep from burning.
Add cubed chicken and half of the ground ginger. Cook on medium-high heat, or until the chicken is thoroughly cooked.
Lower heat to medium and add chicken broth, carrots, tumeric, brown rice, rest of ground ginger, garlic powder and black pepper. Stir to keep from burning.
Simmer for about 5 minutes. Add lite soy sauce and mushrooms.
Cook for about 10 minutes, then add bok choy. Lower heat and simmer for about another 10 minutes, stirring occasionally.

Logged under Chinese-Style Chicken Soup. About 200 cals per 1-cup serving. I ate it with Lean Cuisine Garlic Chicken spring rolls.