1 (3 lb.) broiler fryer chicken
1 (8 oz.) can mushroom pieces, undrained
6 green onions with tops
2 lg. carrots, cut diagonally
1/4 c. soy sauce
1 tbsp. sugar
1 tsp. rushed ginger root or 1/2 tsp. ground ginger
3 1/2 oz. uncooked vermicelli
5 c. water (approximately)
1 tsp. salt

Heat chicken, salt, and enough water to cover; bring to a boil. Reduce heat, cover, and simmer 40 minutes. Remove chicken from broth and cool both in refrigerator. When cooled (1 hour), skim fat from broth. Remove skin from chicken and cut into bite sized pieces. Place chicken pieces, broth, and remaining ingredients (except vermicelli) in a pot. Heat to boiling; reduce heat. Simmer, uncovered, about 20 minutes. Stir in vermicelli. Simmer until vermicelli is tender, 5 to 10 minutes. Serves 10.