Chicken Soup In Asian Style

• 1 chicken
• 12 2/3 cups water
• 2 carrots
• 2 celery stalks with leaves
• 1 onion
• 1 clove garlic
• 6 3/4 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon sesame oil or oil
• 1 teaspoon fresh ginger grated
• 1 teaspoon coarse salt
• 1 teaspoon hot sauce or more
• 1 bouillon cube chicken broth
• 200 chinese noodles grs of, with egg

1. In a large saucepan put the chicken, the water, the whole (peeled) carrots, the stalks of celery with their leaves broken in half (so that they fit in the pot), the onion (thinly cut in half moon slices), the sliced garlic, the soy sauce, the sugar, sesame oil, ginger, salt, and spice and the chicken broth cube.
2. Heat and let simmer until the chicken is cooked.
3. Remove the chicken and shred.
4. Cut the carrots into thin sticks.
5. Cut the celery stalks and separate the leaves.
6. Set aside.
7. Put the broth on the stove to boil, and cook the Chinese noodles in it without breaking for 3-4 minutes.
8. Serve the noodles in bowls, then put the broth, the chicken, the carrot and the celery leaves.

chicken, water, carrots, celery, onion, clove garlic, soy sauce, sugar, sesame oil, ginger, coarse salt, hot sauce, chicken broth, chinese noodles

Taken from www.yummly.com/recipe/Chicken-Soup-In-Asian-Style-2055880 (may not work)