This is my take on chicken noodle soup. I wanted to give it an Asian twist so I added star anise to my soup along with fresh root ginger and for noodles I used an Asian rice noodle.
It is definitely not mine or your mom's chicken noodle soup but it's great.
Prep Time: 15 minutes
Cook Time: 52 minutes
Soaking time for rice noodles: 20 minutes
Total Time: 1 hour, 27 minutes
Yield: Serves 4
Ingredients:
- 2 Tsp oil
- 1 cup diced onions
- 1 sprig fresh thyme
- 1 tablespoon grated root ginger
- 3 whole chicken legs - drumsticks and thighs, skin removed
- Salt and pepper to taste
- 10 cups water
- 1 large whole star anise
- Boiling water
- 5 oz broad rice noodles
- 1/2 cup diced carrots
- 1 whole chili, thinly sliced (optional)
- 1/2 cups sliced green onions, white and green parts
Preparation:
-
Heat oil in a large pot on medium heat
-
Add onions and thyme and saute until onions are translucent, about 2 - 3 minutes
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Add ginger and saute for 30 seconds.
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Add chicken legs and saute with onions and ginger for 5 - 6 minutes. Season with salt and pepper to taste.
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Pour in water, add star anise, cover pot and bring to a boil. Reduce heat to low and let cook for 35 minutes or until chicken is cooked through. Meanwhile, soak the rice noodles in boiling water for 20 minutes.
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When chicken is cooked through, remove from pot with a slotted spoon and let cool for about 15 minutes. Using 2 forks, shred the meat from the chicken and discard the bones.
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Turn the heat to high, add in the noodles and carrots and bring the pot to a boil. Let the noodles cook for 5 minutes then add the chicken meat to the soup. Taste for seasoning and adjust if necessary.
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Remove pot from heat and stir in chili and green onions and serve.