Chicken Noodle Soup with Greens
-In a medium stockpot, bring 8 cups chicken stock to a simmer over medium heat.
-Add the following:
2 TBS coarsely chopped fresh ginger
3 cloves garlic, crushed and peeled
½ cup fresh cilantro leaves
-When the stock is simmering add 2 whole bone-in chicken breasts.
-Cook over low heat at a simmer until chicken is cooked through, about 30 minutes.
-Remove chicken and allow to cool.
-Tear each breast into about 6 pieces and discard the bones.
-Strain broth and return to pot over low heat.
-Put a pot of water to boil for the rice noodles.
-Cut the bottom off of 1 bunch of bok choy and 1 bunch of tatsoi, leaving the stems and leaves intact.
-Cut the bok choy into halves or quarters the long way.
-Add bok choy to the broth and simmer for 5-10 minutes.
-Cook ¼ lb Vietnamese rice noodles about 3-4 minutes.
-Drain and rinse well with cold water.
-Divide noodles among six bowls.
-Add the following:
The chicken pieces
Some chopped chives
A handful of cilantro leaves
The tatsoi
-Pour hot broth and bok choy over top.
-Serve with hot sauce.