Recipe information
Total Time
3 hr
Yield
Makes 8 to 10 servings
Ingredients
Preparation
Step 1
Coarsely chop enough cilantro leaves to measure 1/2 cup, then coarsely chop enough stems to measure 1 cup.
Step 2
Simmer cilantro stems, finely chopped ginger, chicken, scallions, water, rice wine, and salt in a 6- to 8-quart pot, covered, skimming fat occasionally, 1 1/2 hours.
Step 3
Transfer chicken to a bowl and cool to warm.
Step 4
While chicken cools, pour broth through a sieve into a large bowl, discarding solids. Return broth to pot, then add carrots and ginger matchsticks and boil, uncovered, until carrots are tender, 10 to 15 minutes.
Step 5
Shred chicken, discarding skin and bones. Add noodles to soup and boil, stirring occasionally, until noodles are tender, about 8 minutes.
Step 6
Stir in chicken, chopped cilantro leaves, and salt to taste.
