Place chicken thighs in a soup pot then cover with chicken broth and chicken bouillon and water. Add crushed ginger, salt, crushed garlic and mushrooms. Bring to a boil then reduce heat to a low simmer 30 minutes. Remove the chicken thighs to cool, then bone and shred chicken. Reserve the broth. Add cellophane noodle to broth then boil for 5 minutes. Add shredded chicken and mushrooms. Adjust seasoning to taste with salt, pepper, or soy sauce.