Chicken Long Rice Soup

I have been trying to figure out what other dishes I can use my 1lb of Hawaiian salt for. When I bought the salt that was the smallest bag they had and I didn't know many recipes except for the Kalua Pig & Cabbage that used that kind of salt. So I searched and found this recipe on Allrecipes.com (love that site). My step-mom makes this a few times during the year and when she askes what I want her to make it's always this soup or her Filipino sour soup ::mouth waters::. This was a easy soup to make and so delicious. I love the bok choy in it. You can find the long rice noodles in the asian section or go to the asian market.

Ingredients:

3 pounds chicken leg quarters
3 (32 ounce) cartons low-sodium chicken broth
1 tablespoon Hawaiian sea salt
1 (1/2 inch) piece fresh ginger root, sliced

1 large Maui sweet onion, cubed
1 (8 ounce) package long rice noodles (rice vermicelli)
1 bunch green onions, thinly sliced
1 small head bok choy, chopped

Directions:

Place chicken, chicken broth, salt, and ginger into a large pot. 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 pot. 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 chop the meat and set aside. Add the noodles, chicken meat, green onion and bok choy; simmer until noodles are tender.

After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.