Ingredients:

• 1 onion minced
• 1/2 cup frozen minced celer
• 1/2 cup frozen minced carrots
• 5 cloves garlic
• 1/2 cup frozen cilantro stems
• 6 cups chicken broth (or 4 cups + 2 cups water)
• 2 pints boiled chicken (from making stock)
• 12 white pepper corns ground
• 5 kefir lime leaves
• 1/2 tsp ground thai chillis
• 1 qt dehydrated spinach (was 1 pound fresh)
• 1 Tbsp fish sauce
• kosher salt
• 8 oz rice stick noodles.
• 1/4 cup frozen cilantro leaves

Steps:

1. Sweat the onion, celery, carrots, and cilantro stems for 5 minutes in about 1 tsp salt
2. Add the garlic, and sweat for 2 more minutes.
3. add the lime leaves ground chillis, and pepper, and cook for 1 more minutes.
4. Add the stock, chicken, and dehydrated spinach, bring to a boil then reduce to a simmer for 30 minutes
5. Return the stock to a rolling boil, and cook the rice noodles until tender (~10 minutes)
6. Remove from heat, add the fish sauce, cilantro leaves, and additional salt if needed.

Notes:

%s: * I added 1 quart of water since it was pretty thick before adding the noodles, an additional 1 tsp of salt, and forgot to add the cilantro