Most of the recipes I have found online is for Chicken Ginseng noodle soup, but since I am sensitive to ginseng and usually can't fall asleep after having it, I changed the recipe to plain Chicken noodle soup.
1 whole chicken
5 cloves of garlic
2 seaweed sheets (the kind used to wrap sushi)
3 big green onions
korean noodle (there is enough soup for at least 4)
2-3 cups of Bok choy/spinach or squash.
Get a big stock pot and throw the whole chicken. green onion, garlic in it.
Bring to a boil and simmer for about an hour
Take out the chicken and pick all the meat. Toss everything back in. If you don't break up the chicken, the flavor doesn't get into the soup as well.
Simmer for another half an hour. Take out the carcass.
Add the seaweed sheets, noodle and vegetables.
Cook until the noodle is done according to the package.
I never knew chicken soup with seaweed can taste so good!
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