Since I made the chicken mushroom glutinous rice, I was left with many chicken thigh bones! Yes, I thought ahead and saved them all after de-boning the thigh meat.
I put all the bones in a pot and boiled it. Once all the scum emerged, I changed the water to a fresh pot of water. Then I added about 8-10 shiitake mushrooms and a piece of thumb-size ginger.
That's all! Isn't that simple? Oh, don't forget the salt.
Soup spoils easily, so I highly recommend that you freeze them in batches if you make a big pot of these.
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