Chinese Chicken Noodle Soup

• 1 (3 lb.) chicken, cut up
• 1 (13 3/4 or 14 1/2 oz.) can chicken broth
• 6 c. water
• 1 c. chopped onions
• 3 whole garlic cloves
• 1/2 tsp. salt
• 1/2 tsp. red pepper flakes
• 1/2 lb. mushrooms, sliced (3 c.)
• 1/4 lb. snow peas, trimmed and sliced lengthwise (2 c.)
• 1 c. shredded carrots
• 2 Tbsp. soy sauce
• 1 Tbsp. grated fresh ginger
• 1/2 tsp. Oriental sesame oil
• 1 (9 oz.) pkg. fresh angel hair pasta
• 1/2 c. diagonally sliced green onions
• 1/4 c. chopped fresh cilantro

1. For stock, combine the chicken, chicken broth, water, onions, garlic, salt and red pepper flakes in Dutch oven.
2. Bring just to a boil.
3. Reduce heat and simmer gently, 45 minutes.
4. Drain, reserving broth and chicken separately.
5. Cook chicken slightly. Remove meat from bones and dice; cover and refrigerate.
6. Freeze broth for 1 hour or refrigerate overnight; skim fat.
7. Return broth to Dutch oven and bring to a boil.
8. Add the chicken, mushrooms, snow peas, carrots, soy sauce, ginger and sesame oil.
9. Return to a boil.
10. Add the pasta and green onions.
11. Cook, stirring with cilantro.
12. Yield:
13. 10 cups.

chicken, chicken broth, water, onions, garlic, salt, red pepper, mushrooms, snow peas, carrots, soy sauce, ginger, sesame oil, fresh angel hair pasta, green onions, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287632 (may not work)