Slow Cooker Chicken & Rice Noodle Soup with Star Anise

Drescription

This comforting slow-cooker soup is inspired by pho, the traditional Vietnamese noodle dish made with rice noodles and meat, and served in a flavorful, clear broth with a multitude of garnishes. For this recipe, we've used low-sodium chicken broth seasoned with star anise, clove, ginger and cinnamon. Ngo gai (culantro) and onion are also commonly used to flavor the broth. It's perfect for the slow-cooker because pho usually simmers for at least three hours, becoming infused with the flavor of the spices. For garnishing, we've lined up bean sprouts, basil, mint, cilantro, sliced chile and lime wedges, but you could also use cabbage or scallions. One of the best parts of this dish is how customizable it is.

Ingredients

• 8 cups low-sodium chicken broth (two 32-ounce boxes)
• 2 tablespoons light brown sugar
• 2 tablespoons fish sauce
• 10 whole star anise (see tip)
• 6 whole cloves
• 1 2-inch piece fresh ginger, peeled and thinly sliced
• 1 cinnamon stick
• 2 bone-in chicken breasts (about 2 1/2 pounds total), skin removed, trimmed
• 6 ounces wide rice noodles
• 6 cups chopped bok choy
• 2 cups mung bean sprouts
• 2 cups fresh basil leaves
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 fresh thai chile or serrano, thinly sliced
• 1 lime, cut into 6 wedges

Directions

1. Combine broth, brown sugar, fish sauce, star anise, cloves, ginger and cinnamon stick in a 5- to 6-quart slow cooker. Add chicken breasts, meat-side down. Cover and cook on High for 4 hours (or on Low for 8 hours).
2. Transfer the chicken to a cutting board. Remove spices and discard. Add noodles and bok choy to the slow cooker. Cover and cook on High for 30 minutes.
3. Remove the chicken from the bone and shred with two forks. When the noodles are tender, stir in the shredded chicken. Serve bowls of soup with bean sprouts, basil, mint, cilantro, sliced chile and lime wedges on the side so everyone can add their own toppings.