1 lb chicken thighs
1 ginger, 4-inch piece, thinly sliced
6 cup chicken broth
1⅓ fl oz vermicelli noodles, 2 bundles
4 green onion stalks, chopped
Put the vermicelli noodles in a bowl and cover with water. Let soak for 15 minutes. Drain water and set aside.
Season the chicken thighs with salt. In a deep saucepan, brown both sides on medium-high heat (about a minute on each side).
Add the sliced ginger to the pan. Add the chicken broth to the pan. Let simmer for 15 minutes until the chicken thighs are cooked through.
Remove the chicken thighs from the pan. Let cool and shred into ¼-inch pieces.
Bright the broth back up to a boil. Add in the drained vermicelli noodles. Cook for a minute.
Add back the shredded chicken thighs. Add in the chopped green onions. Cook for 3 to 5 more minutes until everything is cooked through.
Spoon out into bowls. Serve and eat!
Sugar: 1g
:
Calcium: 82mg
Calories: 616kcal
Carbohydrates: 21g
Cholesterol: 222mg
Fat: 40g
Fiber: 1g
Iron: 4mg
Monounsaturated Fat: 16g
Polyunsaturated Fat: 8g
Potassium: 1154mg
Protein: 43g
Saturated Fat: 10g
Sodium: 2760mg
Trans Fat: 1g
Vitamin A: 430IU
Vitamin C: 54mg
