I've been wanting to perfect something like this for a long time. In the past I've had a hard time getting the noodles and the spices right. This might be the one!
I knew I wanted to cook the noodles separately and rinse and chill them well before adding them to pot, rather than just cooking them right in the soup. This way the broth would stay clear and less starchy.
I did that with the noodles shown, then decided they just weren't right. Instead I used 3-4oz. of dry, thinner rice noodles that look more like 'glass noodles' than the first ones. It was a good switch!
Once the noodles are lightly cooked, drained and chilling in ice water, slice the vegetables into the pot and get them sizzling in 2T single source EVOO:
2 med. purple carrots
1 med. white carrot
1/4 sm. head of green cabbage
3 inner ribs of celery (and tops)
5 green onions
After those sizzle a bit, add a little water and a big spoonful - 1/3c or so - of chicken Better Than Bouillon. Let that simmer about 10 minutes then add the celery tops and 1/2 a bunch of curly parsley, chopped. Stir in the following seasonings and add more water.
1t black+cayenne pepper
2t Chinese 5 Spice
1-2t powdered Star Anise
Once the vegetables are crisp-tender, drain and add the noodles and 6-8oz. roasted chicken. Chill the soup now if you're cooked ahead, or just bring it up to a light simmer once more and serve. This isn't a soup you put on low and cook all day. Keep it lightly cooked and fresh. It's a really nice spring soup!
Earlier I had a bowl with a crispy grilled sandwich. I used 7 grain bread with lacy Swiss and American cheese, spread inside with Aldi's tomato pesto, then fried in EVOO. It was a surprisingly great combination! . .Lin
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