Aromatic chicken and noodle soup

Ingredients

·        Bone in chicken breast

·        1 tbsp. olive oil

·        1 onion cut half

·        1 green onion

·        1 1” piece ginger, peeled, crushed

·        3 garlic cloves

·        ½ teaspoon fennel seeds

·        ½ teaspoon red pepper flakes

·        1 small cinnamon stick

·        Kosher salt

·        8 cups chicken broth

·        4 ounces thin rice stick noodles, or egg noodles.

·        1 cup dried mushrooms ( previously hydrated in hot chicken stock)

·        Mung bean sprouts, fresh cilantro, thinly sliced green onion, lime wedges 

Preparation

Heat a dry large cast-iron skillet over medium high add olive oil. Cook onion, until lightly charred, about 5 min, transfer to a plate. Add red pepper flakes, fennel seeds, garlic and cinnamon stick, and cook, stir until fragrant. Quickly transfer those ingredients to a large saucepan and add green onion, charred onion, ginger, broth and the chicken breast. Cook over medium heat until chicken is cooked, add noodles and mushrooms thinly sliced.

Finished with cilantro, mung bean sprouts and green onion, serve with lemon wedge.