Chicken Long Rice Soup Shooters

Ingredients

• 1 lb Boneless, Skinless Chicken Thighs
• 4 oz Bean Thread Noodles (cellophane noodles)
• 6 cups Chicken Broth (low sodium)
• 1 tablespoon Ginger
• 2 cloves Garlic
• 2 stalks Green Onions
• 1 tablespoon Soy Sauce (low sodium)

Instructions

1. 1Cut the 1 lb Boneless, Skinless Chicken Thighs into 1-inch pieces.
2. 2Place the 4 oz Bean Thread Noodles in a large bowl and cover with warm water. Let them soak for 10 minutes. After soaking, drain the noodles and cut them into 3-inch lengths.
3. 3Finely mince the 1 tablespoon Ginger and 2 cloves Garlic.
4. 4In a large heavy-bottomed pot, combine the 6 cups Chicken Broth, the cut chicken thighs, the minced ginger, and the minced garlic. Bring the mixture to a rolling boil over high heat, about 5-7 minutes.
5. 5Reduce the heat to medium-low. Cover the pot and let it simmer gently for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. 6Add the 3-inch lengths of soaked bean thread noodles and the 1 tablespoon Soy Sauce to the pot. Stir gently and cook for another 5 minutes, or until the noodles are tender.
7. 7Thinly slice the 2 stalks Green Onions. Ladle the soup into shooter glasses or small bowls. Garnish each serving with the sliced green onions and serve immediately.

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