8 c. chicken broth
1/2 lb. chicken, skinned, boned & cut into small pieces
3 carrots, sliced
2 tbsp. light soy sauce
1 tbsp. sugar
1 tbsp. sherry
1/2 tsp. ground ginger
4 oz. rice vermicelli, broken into 1 inch pieces
In a large soup pot place chicken broth. Bring to a boil over medium-high heat.
Add chicken, carrots, soy sauce, sugar, sherry and ginger; reduce heat. Cover. Simmer for 20 minutes. Bring to a boil.
Add vermicelli. Cook over medium-high heat for 15 minutes. Skim off fat.