Asian Chicken Noodle Soup
By: gee croft
Published: Wednesday, January 12, 2011 - 3:15pm

Ingredients




2 chicken drumsticks and 2 chicken thighs, on the bone, skinned
1 white onion, chopped
1 inch ginger, sliced
1 cinnamon stick
1 star anise
1 celery stick, chopped
1 medium carrot, diced
1 small potato, diced
a handful of coriander leaves
2 shallots, sliced
2 tablespoons olive oil
3 pints of water
salt and pepper to taste
50 grams rice noodles, split into small pieces

Preparation

1 Heat 1 tbsp oil in a pot 2 Fry the chopped onions, ginger, cinnamon and star anise for a minute 3 Add the chicken and brown for a minute 4 Pour in the water and add the carrots, celery, potato and coriander 5 Leave to cook for 1 hour over a medium heat 6 Fry the shallots in the remaining 1 tbsp oil until brown 7 Add the shallots to the soup and season with salt and pepper 8 Remove the chicken and add the rice noodles 9 Leave the noodles to cook for 2 minutes 10 De-bone and shred the chicken 11 Transfer the shredded chicken to the soup and leave to cook for a further minute before serving