Cilantro leavesmint leaves, or Thai basil leaves, for garnish
Instructions
Gently heat all of the broth ingredients in a covered pot until boiling, then simmer on low for about 2 hours. Remove the solids with a slotted spoon. Reserve the chicken and discard the other solids. Chop the chicken and set aside.
Make the soup: To the broth, add the tamari, carrots, and white part of the green onions. Cook for 5 minutes or until the carrots are tender. Add the lime juice, chopped chicken, and cooked noodles, rice or cabbage. Serve the soup garnished with green onion tops, herbs, and lime wedges, if desired.