Asian Noodle Slurp Up (also from Parenting Magazine)

Ingredients: 
3 green onions
2# chicken drumsticks (skins removed)
4 cups chicken broth
1 2" piece fresh ginger, peeled and sliced
1/2 of a head of napa cabbage (bok choy)
8 oz. brown-rice pad thai noodles
8 oz. fresh snow peas sliced into 3rds
2 T. soy sauce

1.  Trim onions and thinly slice the green parts at an angle:  reserve for garnish.  Place onion whites into a dutch oven along with chicken, broth, 5 cups water, and ginger.  Bring to a boil over high heat, cover and reduce heat to low.  Simmer until chicken pulls away from the bones, about 15 minutes.  Trim and thinly slice cabbage.
2.  Remove onion whites and giner from soup and discard.  Transfer chicken to a plate.  Let cool a bit then pull meat off of the bones in chunks.  Discard bones, strain broth through a fine-mesh sieve.
3.  Return meat and broth to pot, bring to a boil and add cabbage, noodles and snow peas.  Cook stirring once in a while until noodles are tender, about 5 minutes.  Stir in soy sauce, season with salt and pepper and top with green onion greens.

Yummy.

I didn't have chicken drumsticks, just chicken breasts, so I chopped the chicken breasts into bite sized pieces and boiled it instead.  It turned out really yummy.