• 1 tablespoon Dierbergs olive oil
• 1 package split, bone-in,skin-on chicken breasts (about 1½ to 2 pounds)
• Freshly ground black pepper
• 10 cups water
• 1 large white onion, cut into wedges
• 1 piece fresh ginger root (about 3 inches), peeled and sliced
• 2 tablespoons chicken base
• 2 teaspoons fish sauce
• 2 whole cinnamon sticks
• 10 whole cloves
• 4 whole star anise (Produce Department)
• 1 teaspoon coriander seed
• Stems from 1 bunch cilantro
• 8 ounces (½ of 16-ounce package) Thai rice noodles, prepared according to package directions
• Toppings - Fresh basil, cilantro, mint, lime wedges, bean sprouts, jalapeno pepper rings, sliced green onion

Season chicken with pepper.

 

In Dutch oven or large saucepan, heat olive oil over medium-high heat.  Add chicken skin-side down; cook until golden brown, about 3 to 5 minutes.

 

Add water, onion, ginger root, chicken base, fish sauce, whole spices, and cilantro stems; bring to a boil. Reduce heat and simmer stirring occasionally until chicken is cooked through, about 30 minutes.

 

Place chicken on cutting board; let stand until slightly cooled. Remove and discard skin and bone from chicken; shred chicken with fork.

 

Strain broth; return to pan and stir in shredded chicken.

 

Divide rice noodles among 4 bowls. Ladle generous amount of soup into each bowl. Top each as desired.

Servings: 4
Serving Size: Nutrition information is approximate.

Per Serving
Calories: 320
Cholesterol: 75
Fat: 13
Sodium: 1454
Carbohydrates: 18
Protein: 30
Fiber:
Saturated Fat: N/A