Chicken Noodle soup

Directions

1. Boil 3 quarts water and ginger in a #1 stock pot.
2. Place chicken bones, breast and add enough water cover the bones in #2 pot in high heat for 20 minutes until when you see scum from the stock rise to the top.
3. Put the chicken bones on a colander and quickly rinse it thoroughly clean. Make sure there is no scum remaining on the bones.
4. Put the chicken bones and breast into #1 stock pot that has the boiling water. Turn the heat down to the low setting, and simmer the stock for 5 to 8 hours. Skim the scum and oil from the stock when you see it on the surface.
5. Cook the noodle according to the directions on the package. During the last half hour of cooking, remove all ginger and bones. Season with white pepper and cilantro; be sure to leave some cilantro to use as garnish. Add more hot water as needed and continue cooking on low heat.
6. To serve:
7. In a bowl add noodle, cilantro, soup, meat and salt to taste, add green onion for garnish, and I like to add potato chips.
8. Cook’s note:
9. You can use 3 cans of chicken broth if you are in hurry.