Put chicken in a big soup pot. Cover with water.
Peel ginger and slice diagonally into four pieces. Add to pot.
Peel onion and cut into quarters. Add to pot.
Peel garlic and smash with the flat side of a chef's knife. Add to pot.
Bring soup to a boil and then turn down heat to simmer. Skim off any foam. Let simmer for an hour.
Remove chicken from pot and discard skin and bones. Cut meat into bite-sized pieces for soup.
Strain broth, reserving pieces of ginger.
Refrigerate broth until needed for soup. Fat will rise to the top and can be skimmed off.
8 cups chicken broth (see recipe above)
2 cups cooked chicken
2 cups snow peas (½ pound)
2 stalks lemon grass
1 cup fresh mung bean sprouts
2 cups dry cellophane noodles
Optional: Asian fish sauce boosts flavor but adds sodium
Soak noodles as directed on package and divide among four bowls.
Combine all other ingredients in soup pot.
Heat thoroughly. Pour soup over noodles and serve immediately.
Makes four servings
Each serving contains about 342 calories, 8 g fat (4 g saturated fat, no trans fat, 53 mg cholesterol, 203 mg sodium, 53 g carbohydrate, 2 g dietary fiber, 3 g sugars, and 29 g protein.