A quick boil enhances the chicken stock with aromatics for a fragrant broth. Gentle poaching keeps the chicken breast juicy and tender.
6 green onions
2 teaspoons dark sesame oil
4 ounces shiitake mushroom caps, thinly sliced and divided
4 1/2 cups unsalted chicken stock (such as Swanson)
4 garlic cloves, peeled and crushed
3 star anise pods
1 (2-inch) piece peeled fresh ginger, crushed
4 (6-ounce) skinless, boneless chicken breast halves, cut into bite-sized pieces
2 ounces thin brown rice noodles (mai fun)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Est. added sugars 0g
How to Make It
Cut white parts of green onions into 1/2-inch pieces; reserve green parts. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add white parts of green onions and 2 ounces sliced mushrooms to pan; cook 3 minutes or until browned, stirring occasionally. Add stock, garlic, anise, and ginger; bring to a boil. Boil 5 minutes. Add chicken to pan; reduce heat, and simmer 5 to 6 minutes or until chicken is done.
Prepare noodles according to package directions; drain. Cut reserved green parts of green onions into 2-inch pieces. Add remaining 2 ounces mushrooms, cooked noodles, green parts of green onions, salt, and pepper to soup. Divide soup evenly among 4 bowls.