Place chicken, chicken stock, salt and ginger into a large saucepan. Bring to a boil over high heat then reduce heat to medium-low and simmer until the chicken is tender and no longer pink; about 35 minutes. Remove chicken and strain broth into a new saucepan. Discard the solids.
Fill a bowl with hot tap water. Add the long rice noodles and let sit for 30 minutes to soften.
Stir onion into the broth and bring to a boil then reduce heat to medium-low.
Meanwhile remove the skin and bones from the chicken and discard. Roughly dice the meat and set aside. Add the noodles, chicken meat, spring onion and bok choy; simmer until noodles are tender.
After the noodles have sat for 30 minutes stir in the chicken meat, spring onion and bok choy. Reheat and serve.
This soup was delicious.
I would have given it five stars if the recipe had been more specific. I added three litres of liquid, two litres of chicken stock and one litre of water and it was still quite thick. A spoon or weight measure of ginger root would be more helpful. Was not sure whether to drain the noodles before adding to the soup - I did. Steps 4 and 5 of the "preparation method" are virtually the same! - 21 May 2011