Chinese Chicken Noodle Soup - cooking recipe

Ingredients

2 1/2 to 3 lb. fryer chicken
1 tsp. salt
5 c. water
2 cans sliced mushrooms with liquid
3/4 c. chopped green onion
2 large carrots
1/4 c. soy sauce
1 Tbsp. sugar
1/2 tsp. ginger
3 1/2 oz. uncooked vermicelli

Preparation

Heat chicken, salt and enough water to cover chicken to boiling in Dutch oven.
Reduce heat; cover and simmer about 40 minutes.
Cool chicken and broth quickly.
Remove chicken from broth and refrigerate broth.
Remove skin and bones from chicken and cut chicken into bite-size pieces.
Skim fat from broth. Place chicken, broth and remaining ingredients, except vermicelli, in Dutch oven.
Heat to boiling.
Reduce heat and simmer, uncovered, until carrots are crisp-tender (about 20 minutes). Stir in vermicelli and simmer until tender (about 5 minutes).