Chicken noodle soup

Ingredients

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

1. Bring the prepared chicken, onion, garlic and water to a boil in a pot. Reduce the heat, cook for about 40 minutes, and check that the thickest meat reaches at least 74°C internally.
2. Take out the chicken, let it cool slightly, remove the bones, and shred the meat. Strain the broth through a fine sieve to remove any bone fragments.
3. Reheat the broth and add Kalguksu Noodles and thinly sliced zucchini. Cook according to the package instructions while stirring to prevent the noodles from sticking.
4. Add chicken and green onion, season with Korean soup soy sauce and salt. If the broth has reduced too much, add water and serve hot.

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