- In large pot, put chicken thighs, broth, ginger, onions and celery and enough water to cover chicken.
- Bring to boil and cook on medium-high heat for 30-45 minutes or until chicken is tender.
- Add bouillon, shoyu, tomato paste, carrots and potatoes.
- Bring to boil again, turn off heat, and let it sit covered for another 30 minutes.
- Bring to boil again; add flour and water until desired consistency.
- Season with salt and pepper to taste.
Makes 6 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
370 calories, 6 g fat, 1.5 g saturated fat, 100 mg cholesterol, 950 mg sodium, 53 g carbohydrate, 6 g fiber, 8 g sugar, 29 g protein