Chicken Long Rice Soup

What You Need:

3 lbs chicken leg quarters

3 (32 oz) cartons low-sodium chicken broth

1 tsp Hawaiian sea salt

1 (½ inch) piece fresh ginger root, sliced

1 large Maui sweet onion, cubed

1 (8 oz) package uncooked bean threads

(cellophane noodles)

1 bunch green onions, thinly sliced

1 small head bok choy, chopped

What You Do:

Place chicken, chicken broth, salt, and ginger into a large pot. Bring to a boil over high heat,

then reduce heat to medium-low and simmer until the chicken is tender and no longer pink,

about 35 minutes. Remove chicken, and strain broth into a new pot. Discard the solids.

Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften. Stir onion into the broth, and bring to a boil, then reduce heat to medium-low. Meanwhile, remove the skin and bones from the chicken and discard. Roughly chop the meat and set aside. Add the noodles, chicken meat, green onion and bok choy; simmer until noodles are tender.

After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.