Get all of the wholesome benefits of chicken noodle soup in this lighter, cleaner version that’s packed full of Vietnamese flavours. And, what’s more, you can make it in the slow cooker!
Ingredients
- 1 whole chicken free-range
- 1 brown onion roughly chopped
- 2 carrots roughly chopped
- 3 spring onions white parts sliced
- 4 garlic cloves
- 1 knob ginger roughly chopped 6cm knob
- 4 star anise
- 1 cinnamon stick
- 4 cloves
- 1/2 tsp black peppercorns
- 1 tbs coriander seeds
- 1 bunch coriander roots and stalks chopped leaves reserved
- 1 tbs brown sugar
- 3 tbs fish sauce
- 2 limes juiced
- 250 g rice stick noodles
- 50 g bean sprouts
- 1 handful red chillies sliced *to serve
Method
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Step 1Wash chicken under cold water and place in the bowl of a slow cooker. Add onions, carrots, 3 of the spring onions (reserving the green parts), garlic, ginger, spices and coriander roots and stalks. Top up with 2-2.5 litres of cold water - just enough to cover the chicken. Cook on low for 8 hours.
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Step 2Remove chicken carefully and pick off meat, shredding it as you go. Discard skin and bones. Strain stock through a colander into a saucepan. Bring to the boil, reduce heat and add brown sugar, fish sauce and lime juice, to taste.
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Step 3Cook noodles according to packet instructions. Divide between serving bowls and top with a pile of shredded chicken meat, some bean sprouts, sliced spring onion greens, coriander leaves and sliced chilli. Ladle over hot soup and serve with extra lime on the side.
Recipe Notes
For a lovely clear soup, strain through a clean Chux, muslin cloth or paper towel to catch any sediment.
You could add some extra greens if you prefer - sliced Asian greens, or a handful of baby spinach would be delicious.
Freeze any leftover stock to use in stir-fries and sauces.
This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.
Recipe Reviews (1)
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