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1
If you prefer, you can substitute chinese pork meatballs for the chicken, and if so, just skip the roasted chicken steps below. Also a great base for Wonton Soup, just make wontons you like and use the stock.
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2
Purchase a small frier no more than 4 pounds rub the skin with salt, pepper and garlic powder and roast in an oven at 425 for 1 hour, skin on. (Use a thermometer on the chicken, it should be about 160 degrees when done). If you are not using a whole chicken, cut the weight down to about 2 pounds as I did in the updated recipe.
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3
Once chicken is done, cut into pieces and remove skin and bones. (You may prefer to just use a few skin on chicken breasts with no bones to make this easy.).
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4
In a pot, saute the garlic in the oil. Just heat through, don't brown it or burn. About 1 minute.
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5
Slice the Mushrooms before adding to stock in the next step.
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6
Place all the chicken (except what you steal since it smells so good) into a large pot with the six cups of broth and all remaining ingredients.
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7
Simmer for about 10 minutes.
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8
Add rice noodles and cook for about another 10 minutes (just the duration of the time on the package for cooking the noodles) and serve. Note, use FRESH noodles, not dry. If you use dry, as many folks have commented, it will overwhelm the soup. I have adjusted the recipe to reflect this fact. I always use fresh.
