½ lb. Boneless chicken breast.
1 to 1 ½ lbs. Chicken back bones.
1 Cup uncooked rice macaroni noodles.
5 Cups water.
1 Carrot, peeled and sliced.
2 Tablespoons fish sauce.
1 Tablespoon sugar.
¼ Teaspoon salt.
¼ Teaspoon black pepper.
1 Yellow onion. Chopped.
3 Stalks green onion. Chopped.
A handful cilantro .Chopped.

Soaked rice macaroni noodles in warm water for 10 minutes, rinsed and drained.
Put chicken bones, chicken breast and yellow onion in a soup pot. Boiled till chicken breast cooked.
Removed chicken meat and bones from the stock, placed it in large plate to cool.
Add rice macaroni noodles and carrot to the stock.
While the noodles cooking, shredded chicken breast, picked and shredded any edible meat out from chicken bones.
Keep shredded chicken meat but throw the chicken bones out.
When rice macaroni noodles tender, add shredded chicken meat. .
Seasoning with fish sauce, sugar and black pepper.
Top with green onion and cilantro before serve.
Serve hot.


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