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Trim the green onions and thinly slice the green parts at an angle. Reserve for serving. Place the whole green onion whites in a 5-to 6-quart Dutch oven along with the chicken, broth, 5 cups water and ginger. Bring to a boil over high heat; cover and reduce the heat to low. Simmer until the chicken pulls away from the bones, about 15 minutes. Meanwhile, trim and thinly slice the cabbage (you should have about 5 cups).
With a slotted spoon, remove and discard the green onion whites and ginger from the soup. With the same spoon, transfer the chicken to a plate. Cool slightly, then pull the meat off the bones in chunks. Discard the bones. Strain the broth through a fine-mesh sieve.
Return the chicken meat and broth to the pot. Bring to a boil. Add cabbage, noodles and snow peas. Cook, stirring occasionally, until the noodles are just tender, about 5 minutes. Stir in soy sauce, season to taste with salt and pepper and top with the green onion greens.