Instructions: Directions: In a large stock pot, place the chicken bones, celery, carrots, onion, ginger, garlic, and cilantro with water and bring to a boil. Reduce to a simmer and cook for one hour. Strain and skim any fat. Slice the won ton skins and place into broth. Let simmer 5 minutes longer. Ladle soup into bowls and float the diced chicken, julienne carrots, bean sprouts, snow peas, and scallions on top. Garnish with cilantro if desired.

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