Chicken Noodle Soup

INGREDIENTS

• 2 skinless, boneless chicken breasts
• 8½cups water
• 1 onion, with skin left on, cut in half
• 1 large garlic clove, cut in half
• ½-inch piece fresh ginger, peeled and sliced
• 4 black peppercorns, lightly crushed
• 4 cloves
• 2 star anise
• 1 celery stalk, chopped
• 6–8 baby corn, sliced
• 2 scallions, finely shredded
• 4 ounces dried rice vermicelli
• 1 carrot, peeled and shredded
• salt and pepper, to taste

1. Put the chicken breasts and water into a saucepan and bring to a boil. Reduce the heat and simmer, skimming the surface until no more foam rises.
2. Add the onion, garlic, ginger, peppercorns, cloves, star anise, and a pinch of salt. Continue to simmer for 20 minutes, or until the chicken is tender and no longer pink when cut into.
3. Strain the chicken, reserving about 5 cups of the stock but discarding any flavoring solids. Return the reserved stock to the rinsed-out pan and add the celery, baby corn, and scallions.
4. Bring the stock to a boil and boil until the baby corn is almost tender, then add the noodles and continue boiling for 2 minutes.
5. Meanwhile, chop the chicken, add to the pan with the shredded carrot and continue cooking for about 1 minute, until the chicken is reheated and the noodles are soft. Season with salt and pepper.
6. Transfer the soup to warm bowls and serve immediately.

SERVES: 4–6
PREP TIME: 15 MINS
COOK TIME: 35 MINS