This recipe is a glorified version of chicken soup and lukshen. What makes this soup so much more exciting is the heavy chicken flavor and that the “lukshen” gets made in the soup while it cooks so you don’t have to stand over the stove frying for hours. The best part, though, is that the thick chicken broth can be used in many recipes to enhance the flavors of any dish. So believe me when I tell you to double or triple this recipe, and keep the broth in containers in your fridge and freezer.