Chicken Long Rice Soup

• 3 lbs chicken leg quarters
• 3 quarts chicken broth
• 1 tablespoon sea salt
• 1/2 inch piece fresh gingerroot, thinly sliced
• 1 sweet onion, cubed
• 8 ounces cellophane noodles (bean thread)
• 10 green onions, thinly sliced
• 1 bok choy, small, chopped

1. Bring chicken, ginger, salt, and chicken broth to a boil. Reduce heat and simmer for about 35 minutes. Remove chicken and strain broth. Discard solids.
2. Place noodles in bowl of hot tap water and let sit for 30 minutes to soften.
3. Stir onion into broth, bring to boil, then reduce to medium-low. Remove skin and bones from chicken and discard. Chop chicken into bite-sized pieces.
4. Add the noodles, green onion, chicken, and bok choy to broth. Simmer until the noodles in are tender.

chicken, chicken broth, salt, fresh gingerroot, sweet onion, noodles, green onions, choy

Taken from www.food.com/recipe/chicken-long-rice-soup-536057 (may not work)