Chinese Chicken Noodle Soup - cooking recipe

Ingredients

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

Preparation

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