Chicken Long Rice Soup

Ingredients

• 3 cartonss low-sodium chicken broth , 32 ounce
• 3 pounds chicken leg quarters
• 1 tablespoon Hawaiian sea salt
• 1 piece fresh ginger root , 1/2 inch
• 1 package uncooked bean threads , 8 ounce
• 1 large Maui sweet onion , cubed
• 1 bunch green onions , thinly sliced
• 1 small head bok choy , chopped

Instructions

1. 1

   Bring chicken broth, chicken, salt, and ginger to a boil in a large pot over high heat, then reduce heat to medium-low and simmer until chicken tender and no longer pink, about 35 minutes. Remove chicken; strain broth into a new pot. Discard remaining solids.

2. 2

   Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles softened, about 30 minutes.

3. 3

   Stir onion into broth; bring to a boil, then reduce heat to medium-low. Meanwhile, remove skin and bones from chicken; discard. Roughly chop chicken meat.

4. 4

   After noodles sat 30 minutes, stir noodles, chicken, green onion, and bok choy into broth; simmer until noodles tender.