Thai Chicken Noodle Soup
Ingredients
1 large onion, halved
1 piece fresh ginger root (3 to 4 inches), halved lengthwise
1 tablespoon canola oil
1 rotisserie chicken
1 cinnamon stick (3 inches)
5 whole cloves
3 whole star anise
1 teaspoon coriander seeds
1 teaspoon fennel seed
3 quarts reduced-sodium chicken broth
1 package (8.8 ounces) rice noodles
2 tablespoons brown sugar
2 tablespoons fish sauce
1 tablespoon lime juice
Optional: Bean sprouts, fresh basil leaves, fresh cilantro leaves, thinly sliced green onions, chili garlic sauce, fish sauce and lime wedges
Directions
Preheat broiler. Place onion and ginger in a foil-lined 15x10x1-in. baking pan; drizzle with oil. Broil 4-6 in. from heat until well browned, 8-10 minutes.
Meanwhile, remove chicken from bones; reserve carcass and shred meat.
Place carcass, onion, ginger, spices and broth in a 6-qt slow cooker. Cook on low 6-8 hours.
Cook noodles according to package instructions.
Strain soup and keep warm; discard carcass, vegetables and spices.
Stir in brown sugar, fish sauce and lime juice.
Place noodles and chicken in soup bowls.
Ladle broth into soup bowls.
Add toppings of your choice.
