Chicken Long Rice

2 chicken breasts worth of chicken (shredded)
2 to 3 cans of chicken broth
garlic and ginger (ginger should be the main taste of the dish, not much garlic)
4 oz. bean thread or rice noodle
Salt to taste
Sliced green oinion (I have no idea how much)

Start with shredded chicken and broth however you want to come by it. (You can boil your chicken and use the chicken broth. Or you can use a rotisary chicken and chicken broth from the can.) I guess I would say about 2 chicken breasts worth and maybe 2 to 3 cans of chicken broth. Then add ginger and garlic. To taste. Ginger is the main taste of the dish. The noodles are a bean thread noodle that can be bought at a chinese food store. Or you can use rice noodles, I don't even know the difference. You need to boil water then take it off the stove then soke the noodles in that water covered for about 20 minutes. I use 2 (2oz.) packs when I make it. Then you add the noodles to the broth and chicken. Garnish with green onion if desired.