It is a perfect meal for a wintery evening, especially when you are feeling run-down or in the midst of catching a cold. It’s simple, yummy, easy to make, and fills you up without feeling bloated or uncomfortable. Plus the onion and ginger add some therapeutic qualities - who can argue with that?!
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- 3 pounds chicken leg quarters
- 3 (32 ounce) cartons low-sodium chicken broth
- 1 (1/2 inch) piece fresh ginger root, sliced and julienned
- 1 large sweet onion, cubed
- 1 (8 ounce) package uncooked rice bean thread noodles
- 1 bunch green onions, thinly sliced
- Place chicken broth, chicken, and ginger together into a large pot. Bring to a boil over high heat, then reduce to medium-low. Simmer until the chicken is tender and no longer pink, about 35 minutes. Skim the chicken solids as it cooks off.
- Place the bean thread noodles into the broth and simmer until softened, about 10-15 minutes.
- Meanwhile, take each piece of chicken, remove the skin and bones and discard. Roughly chop the remaining chicken meat and place back into the broth.
- Scoop out the chicken, noodles and broth mixture into each bowl, and sprinkle a few green onion slices on top.