Vietnamese chicken noodle soup from:pickledplum.com - 1 quart low sodium chicken stock - 2 tbsp ginger, cut into thin strips - leftover roasted chicken (about 2 cups, with skin) - 2 tbsp fish sauce -1/2 cup cilantro, finely chopped -1 jalapeno, thinly sliced -rice noodles or ramen noodles (your preference) - lime segments