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Ingredients
- 3 lbs chicken bones and 2 breasts
- 4 large ginger root, peeled and slithered
- 3 quarts water
- 8 oz egg noodle
- 1 tsp white pepper
- 1 bunch cilantro, chopped
- Green onion, chopped and to be used for garnish
- Salt to taste
Directions
- Boil 3 quarts water and ginger in a #1 stock pot.
- Place chicken bones, breast and add enough water cover the bones in #2 pot in high heat for 20 minutes until when you see scum from the stock rise to the top.
- Put the chicken bones on a colander and quickly rinse it thoroughly clean. Make sure there is no scum remaining on the bones.
- Put the chicken bones and breast into #1 stock pot that has the boiling water. Turn the heat down to the low setting, and simmer the stock for 5 to 8 hours. Skim the scum and oil from the stock when you see it on the surface.
- Cook the noodle according to the directions on the package. During the last half hour of cooking, remove all ginger and bones. Season with white pepper and cilantro; be sure to leave some cilantro to use as garnish. Add more hot water as needed and continue cooking on low heat.
- To serve:
- In a bowl add noodle, cilantro, soup, meat and salt to taste, add green onion for garnish, and I like to add potato chips.
- Cookâs note:
- You can use 3 cans of chicken broth if you are in hurry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1045g | |
| Recipe makes 4 servings | |
| Calories 690 | |
| Calories from Fat 249 | 36% |
| Total Fat 27.73g | 35% |
| Saturated Fat 7.92g | 32% |
| Trans Fat 0.36g | |
| Cholesterol 222mg | 74% |
| Sodium 213mg | 9% |
| Potassium 765mg | 22% |
| Total Carbs 41.4g | 11% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.19g | 1% |
| Protein 64.94g | 104% |
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