Spicy Chicken Noodle Soup

Ingredients

• 1 whole chicken (3-4 pounds)
• 2 large carrots (thinly sliced)
• 1 medium onion (thinly sliced)
• 2 green onions (plus more for garnish)
• 2 slices fresh ginger (1/4-inch thick)
• 4 large garlic cloves (crushed and peeled )
• 1/8 teaspoon Chinese five spice powder
• 1/4 teaspoon coriander seeds
• 1/4 teaspoon black peppercorns
• 1/4 teaspoon Sichuan peppercorns
• 1 bay leaf
• 2 teaspoons kosher salt (plus more to taste)
• 12 ounces wide egg noodles
• 2 teaspoons soy sauce
• 1/4 teaspoon freshly ground black pepper
• chopped fresh cilantro (for garnish)
• chili oil (to taste)

Instructions

1. 1

   Place chicken, breast-side down, in a large pot or Dutch oven; add water to cover. Bring to boil over medium-high heat; reduce heat and let simmer 10 minutes. Skim off and discard foam. Add next 10 ingredients (carrots through bay leaf); cover and simmer 5 minutes. Turn heat off; cover and let stand undisturbed for 45 minutes.

2. 2

   Carefully transfer chicken to a large baking dish or carving board (cutting board with a groove to catch liquid) until cool enough to handle.

3. 3

   Meanwhile, strain solids out of broth. Rinse out pot and return strained broth; stir in kosher salt (plus more to taste) and bring to a low simmer.

4. 4

   Bring a separate pot of water to boil for the noodles.

5. 5

   Remove and discard skin and bones from chicken and shred into meat into bite-size pieces.

6. 6

   Place shredded chicken in a small bowl; add soy sauce and pepper and toss to coat.

7. 7

   Cook noodles according to package directions; drain and divide evenly between 6 serving bowls. Top each bowl with hot broth, seasoned chicken and garnish as desired. Serve immediately.