Ginger Chicken & Rice Noodle Soup

1. 1
   prep

   Soak the rice noodles.

   Place rice noodles in a large bowl and cover with warm water. Let them soak for 10 minutes until softened but still firm. Drain and set aside.

   TIPDon't soak in boiling water — it will make the noodles mushy when added to the soup later.
2. 2
   boil · ~15 min

   Poach the chicken and build the broth.

   1.In a large pot, add 8 cups of water, ginger, garlic, white parts of spring onion, and star anise. Bring to a boil.

   2.Add the whole chicken breasts and a pinch of salt. Reduce heat to a gentle simmer.

   3.Cover and simmer for 12-15 minutes until the chicken is cooked through.

   TIPKeep the broth at a gentle bubble — a rolling boil will make the chicken tough.
3. 3
   prep · ~5 min

   Shred the chicken and strain the broth.

   1.Using tongs, transfer the cooked chicken breasts to a plate. Let them cool slightly.

   2.Strain the broth through a fine-mesh sieve into a clean bowl, discarding the aromatics.

   3.Pour the clear broth back into the pot. Shred the chicken into bite-sized pieces using two forks.
4. 4
   simmer · ~3 min

   Finish the soup.

   1.Bring the strained broth back to a gentle simmer over medium heat.

   2.Stir in the soy sauce and sesame oil.

   3.Add the drained rice noodles and shredded chicken. Simmer for 2-3 minutes until the noodles are tender and everything is heated through.

   TIPTaste the broth now — add another splash of soy sauce if you like it saltier, but remember the salt is already in the pot.
5. 5
   garnish

   Garnish with spring onion greens and cilantro. Serve piping hot.

   Ladle the soup into bowls. Top generously with the reserved green onion slices and fresh cilantro.

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