Chinese Chicken And Shrimp Noodle Soup

• 1 1/2 lbs skinless chicken pieces
• 1 large onion, finely chopped
• 4 cups water
• 2 lbs cooked large shrimp, shelled
• 1/2 lb mushroom, sliced
• 1 cup cellophane noodle (thin rice noodles ok substitute)
• 1 teaspoon soy sauce
• 2 tablespoons oil
• 4 green onions, finely sliced
• 3 cloves garlic, crushed
• 1/2 teaspoon ground coriander
• salt (to taste)

1. Place chicken, onion, water and salt in a saucepan and bring to a boil; reduce heat and simmer for approx 20 minutes, or until meat is tender.
2. Remove chicken from pot and allow to cool, then remove the meat from the bones.
3. Cut the meat into long thin slivers, and discard bones.
4. Place chicken back in the pot along with the shrimp and mushrooms; bring to a boil and simmer gently, for about 5 minutes.
5. Add the noodles and the soy sauce and cook 5 minutes more.
6. Meanwhile, heat the oil in a small skillet and cook green onions, garlic, and ground coriander for approx 3-4 minutes; add to soup just prior to serving, mixing well.

chicken, onion, water, shrimp, mushroom, cellophane noodle, soy sauce, oil, green onions, garlic, ground coriander, salt

Taken from www.food.com/recipe/chinese-chicken-and-shrimp-noodle-soup-37543 (may not work)