Photo: Jennifer Causey; Styling: Lindsey Lower
Serves 4 (serving size: about 1 1/2 cups)

A quick boil enhances the chicken stock with aromatics for a fragrant broth. Gentle poaching keeps the chicken breast juicy and tender.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

3 1/2 stars

January 26, 2016
Easily 4 stars with a few of tweaks.  1.  We like spice, so I added some red pepper flakes (and as usual more garlic).  You could easily swirl in some red chili sauce if you prefer.  2.  Needs a squeeze of lime just prior to serving.  3.  As is typical, CL tends to under-season, so I doubled the salt and drizzled in some light soy sauce.  FWIW, I just added the thin rice noodles in with the chicken. Will make again.  Pretty easy and fast.  Served with an Asian Pear Slaw which was a nice side with this meal.


October 16, 2017
My whole family enjoyed it. We love mushrooms so this was perfect! Added some red chili sauce to the adult bowls to give it a kick. Otherwise the recipe is great as is.