Step 1

Put the chicken in a large stockpot. Cover with water about 3 inches above the chicken. Add the salt. Cover and bring to boil.

Step 3

Reduce heat to medium and let it simmer/boil for about two hours or until the chicken is tender enough to fall from the bone (at least 165 degrees internal temperature).

Step 5

Remove chicken and debone. Return chicken meat to liquid in a stockpot.

Step 7

Add the garlic, celery, carrots, onions, water chestnuts, bokchoy, nutritional yeast, chili sauce, lemongrass basil sauce.

Step 9

Turn heat to medium high and bring to simmering boil for about 10 minutes. Reduce heat to medium low. Add the noodles. Submerge them in the liquid.

Step 11

Cover and let it cook about 10 to 15 minutes. Use tongs or a pasta

Step 12

scoop to separate the noodles.

Step 14

Reduce heat to warm until ready to serve.

Step 16

For a more brothy liquid, add chicken stock or broth to thin.