Hot And Sour Chicken Soup

• 3 lbs chicken bones
• 2 medium onions, coarsely chopped
• 2 sticks celery, coarsely chopped
• 1 None carrot, coarsely chopped
• 1 tbsp Szechuan peppercorns
• 3 None bay leaves
• 12 oz boneless skinless chicken breasts
• 6 None dried shiitake mushrooms
• 1 can (8 oz) bamboo shoots, drained and julienned
• 1 piece (4 inches) fresh ginger, thinly sliced
• 2 tsp sesame oil
• 2 tbsp cider vinegar
• 2 tbsp sweet chili sauce
• 1/4 cup soy sauce
• 5 oz rice noodles
• 4 None green onions, thinly sliced

1. Combine chicken bones, onions, celery, carrot, peppercorns, bay leaves and 4 quarts water in a large saucepan. Bring to a boil. Reduce heat to low; simmer for 1 1/2 hours, skimming occasionally.
2. Add chicken breast and simmer for 20 mins, or until chicken is cooked through. Remove chicken with a slotted spoon. Strain stock through muslin-lined strainer into a large bowl, discarding bones and vegetables. When chicken is cool enough to handle, shred finely.
3. Meanwhile, place mushrooms in small, heatproof bowl and cover with boiling water. Let stand for 10 mins; drain. Remove and discard stems from mushrooms. Slice caps thinly.
4. Return stock to same cleaned pan with mushrooms, bamboo, ginger, oil, vinegar and sauces. Bring to a boil. Reduce heat to low; simmer for 15 mins, stirring occasionally. Add shredded chicken and noodles; cook, stirring, for 5 mins, or until noodles are just tender.
5. Just before serving, add green onions to soup.

chicken, onions, celery, carrot, bay leaves, chicken breasts, shiitake mushrooms, bamboo shoots, fresh ginger, sesame oil, vinegar, sweet chili sauce, soy sauce, rice noodles, green onions

Taken from recipes-plus.com/api/v2.0/recipes/35008 (may not work)