Hot And Sour Chicken Soup

1. 1

   Combine chicken bones, onions, celery, carrot, peppercorns, bay leaves and 4 quarts water in a large saucepan. Bring to a boil. Reduce heat to low; simmer for 1 1/2 hours, skimming occasionally.

2. 2

   Add chicken breast and simmer for 20 mins, or until chicken is cooked through. Remove chicken with a slotted spoon. Strain stock through muslin-lined strainer into a large bowl, discarding bones and vegetables. When chicken is cool enough to handle, shred finely.

3. 3

   Meanwhile, place mushrooms in small, heatproof bowl and cover with boiling water. Let stand for 10 mins; drain. Remove and discard stems from mushrooms. Slice caps thinly.

4. 4

   Return stock to same cleaned pan with mushrooms, bamboo, ginger, oil, vinegar and sauces. Bring to a boil. Reduce heat to low; simmer for 15 mins, stirring occasionally. Add shredded chicken and noodles; cook, stirring, for 5 mins, or until noodles are just tender.

5. 5

   Just before serving, add green onions to soup.

* Per serving · 4 servings · Values may vary.