Chinese Chicken Noodle Soup

• 2 1/2 to 3 lb. broiler-fryer chicken, cut up
• 1 tsp. salt
• 6 green onions with tops, finely chopped (about 3/4 c.)
• 1/4 c. soy sauce
• 1 Tbsp. sugar
• 1 tsp. ginger root
• 2 cans (4 oz.) mushroom stems and pieces with liquid
• 2 large carrots, cut diagonally (about 1 1/2 c.)
• 1 Tbsp. dry sherry
• 3 1/2 oz. uncooked vermicelli

1. Heat chicken and enough water to cover chicken.
2. Cover and simmer about 40 minutes.
3. Cool chicken and broth quickly.
4. Remove chicken from broth, skin and bone.
5. Cut into bite-size pieces. Skim fat from broth.
6. Place chicken pieces in broth with remaining ingredients except vermicelli.
7. Heat to boiling.
8. Reduce heat. Simmer uncovered until carrots are crisp and tender (about 20 minutes).
9. Remove ginger root.
10. Stir in vermicelli.
11. Simmer uncovered until tender, about 5 minutes.

broilerfryer chicken, salt, green onions, soy sauce, sugar, ginger root, mushroom stems, carrots, sherry, vermicelli

Taken from www.cookbooks.com/Recipe-Details.aspx?id=524710 (may not work)