Shrimp Soup with Rice Noodles and Greens

I had fully intended to join a soup blog challenge this month; unfortunately, my first attempt was derailed by spoiled chicken. Probably spoiled chicken. Potentially spoiled chicken. I opened up a package of chicken thighs I had bought the previous day and noticed a subtle, but distinct off-smell. I'm willing to believe it was my imagination, or that I could have cooked it and survived unscathed, but some risks aren't worth taking. I ended up with a full refund for it which I rolled over into the shrimp for this soup. Which may not exactly be Chinese (seems slightly Vietnamese to me), but it worked out well.

Ingredients:
1/2 lb. shrimp, peeled and ideally deveined
32 oz. chicken broth
6 oz. rice noodles, soaked for 15 minutes in hot water
1/2 lb. baby bok choy, leaves peeled off
2 cloves garlic minced
1 onion chopped
1 small carrot, chopped.
Cooking oil
1 tbsp sweet soy sauce
Salt & pepper
1 bunch scallions, roots and greens removed.

Procedure:
Sauté the garlic, onion, and carrot in the oil until they soften, and add the shrimp and cook until they develop a bit of color, about a minute. Add the bok choy leaves and cook until they begin to wilt. Add soy sauce and give everything a turn, before covering everything in the broth. Bring to a simmer, add scallions and rice noodles.

Let everything cook together for three more minutes, and serve.

Notes:
I tried to enrich my boxed broth by boiling the shrimp shells in it while everything else was going on, hoping to add a little more depth to it. I think it worked, but I can't really promise that it wasn't just suggestion, or the stronger flavor from the shrimp themselves. The noodles are probably the weakest link here, since they're prone to go soggy: I might keep them out of the soup altogether and just add them to bowls. Cilantro would probably also have been good in here.