Chicken noodle soup with chilli
12
Points®
Total time: 11 hr • Prep: 20 min • Cook: 3 hr 35 min • Serves: 4 • Difficulty: Easy
Try this version of chicken noodle soup and you will be amazed at how much flavour there is thanks to the ginger, spices and chilli.
Ingredients
Chinese rice wine
150 ml, (shaoxing wine)
Soy sauce
¼ cup(s), (60ml)
Green shallot(s)
4 individual, cut into 4cm lenghts
Fresh ginger
1 tbs, (3cm piece), thinly sliced
Star anise
2 individual
Cinnamon quill
1 whole
Whole raw skinless chicken
540 g, (Buy 1.2kg)
Chinese broccoli (gai lan)
1 bunch(es), (Chinese broccoli), chopped
Dry rice noodles
200 g, flat, thin
Fresh red chilli
1 whole, long, thinly sliced
Lime(s)
1 medium, cut into wedges, to serve
Instructions
1
Place 1.5 litres (5 cups) water, wine, soy sauce, shallots, ginger, star anise and cinnamon in a 4.5-litre (18-cup) slow cooker. Place chicken, breast-side down, in soy mixture. Cook, covered, on high for 4 hours (or low for 8 hours) or until chicken is cooked through.
2
Carefully remove chicken from cooker. Remove and discard bones and skin. Coarsely shred meat using two forks.
3
Add gai lan to slow cooker and cook, covered, for 5 minutes or until just tender.
4
Meanwhile, prepare noodles following packet instructions or until just tender. Divide noodles among serving bowls. Top with chicken and gai lan. Ladle 1 cup (250ml) broth into each bowl. Serve topped with chilli and lime.
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