This soup can be as simple or as complex as you like, or feel inclined to make. You can use leftover chicken or start with raw. Any number of Asian ingredients can be added, such as ginger, five-spice powder, garlic, fish sauce, sake, shiitake mushrooms, chiles, etc. If you don’t have any rice noodles or cellophane noodles, sub thin spaghetti or angel hair, though you may want to break them into smaller pieces. Chicken broth is a must here, though simmering raw, bone-in chicken pieces in water for 20 minutes or so will give you more flavor. You can also make this into a beef, pork or even vegetarian soup if you like, using tofu and vegetable stock for the latter.
6 c chicken broth
chicken, either cooked and shredded, or raw, chopped
2 T soy sauce
6 pieces of so peeled, sliced ginger
6 – 8 oz rice noodles, soaked as directed on package
1 head bok choi , chopped
1. Heat chicken broth. If using raw chicken, poach in broth until cooked through, skimming surface of any impurities. Remove chicken, allow to cool, and shred. Return to broth and add remaining ingredients and heat through. If using cooked chicken, add along with remaining ingredients and heat through.