Chinese Chicken Noodle Soup

• 2 1/2 to 3 lb. fryer chicken
• 1 tsp. salt
• 5 c. water
• 2 cans sliced mushrooms with liquid
• 3/4 c. chopped green onion
• 2 large carrots
• 1/4 c. soy sauce
• 1 Tbsp. sugar
• 1/2 tsp. ginger
• 3 1/2 oz. uncooked vermicelli

1. Heat chicken, salt and enough water to cover chicken to boiling in Dutch oven.
2. Reduce heat; cover and simmer about 40 minutes.
3. Cool chicken and broth quickly.
4. Remove chicken from broth and refrigerate broth.
5. Remove skin and bones from chicken and cut chicken into bite-size pieces.
6. Skim fat from broth. Place chicken, broth and remaining ingredients, except vermicelli, in Dutch oven.
7. Heat to boiling.
8. Reduce heat and simmer, uncovered, until carrots are crisp-tender (about 20 minutes). Stir in vermicelli and simmer until tender (about 5 minutes).

fryer chicken, salt, water, mushrooms, green onion, carrots, soy sauce, sugar, ginger, vermicelli

Taken from www.cookbooks.com/Recipe-Details.aspx?id=695499 (may not work)