Simple Chinese Chicken -Vegetable Soup

I like many mama's am always looking for a good meal that is quick, relatively inexpensive, and delicious. Having an active 8 month old, meals have to be prepared during nap times and not need alot of supervision.
Here is a recipe I found from Boston Mamas. We have had it several times and love it!
Chinese Chicken-Vegetable Soup
Serves 4 plus leftovers
~25 minutes prep and cooking time

2 tablespoons canola or vegetable oil

1 medium white or yellow onion, diced

½ red bell pepper, diced fine (optional)

2 boxes chicken stock (32 oz. each)

2 cloves garlic, whole, peeled

1 2” chunk ginger root

¼ c low-sodium soy sauce

2 tablespoons rice-wine vinegar

2 tablespoons toasted sesame oil (or to taste)

2 boneless chicken breasts, in 1” cubes (or one package firm tofu, drained and cubed)

1 large or about 12 baby carrots, sliced

2 cups white button or other mushrooms, sliced

2 scallions, sliced on the bias

3 heads baby bok choy, chopped or 2 cups broccoli florets (frozen is fine)

1 bag Trader Joe’s chicken cilantro mini won-tons (or ½ lb whole wheat spaghetti, broken in half and cooked according to package directions…this also could serve as a way to use up pasta leftovers) 1. Heat oil in a 6-8 quart stock pot. Add onion (and red pepper, if using) over medium heat 3-5 minutes or until translucent and tender. Add chicken stock, garlic cloves, ginger root, soy sauce, rice wine vinegar, and sesame oil, and simmer 5 minutes. Add diced chicken breast and simmer LOW about 3-5 minutes or until chicken is cooked through. (If substituting tofu, add at the end.)
Add carrots, mushrooms, scallions, and bok choy or broccoli and simmer 3 minutes or until vegetables are tender. Add won-tons (or pre-cooked spaghetti noodles) and simmer 1-2 minutes. Add salt to taste. Pick out the ginger and the garlic.