Chinese Chicken Noodle Soup

Recipe Ingredients: 

• 1 lb chicken, thawed
• 2 dried Chinese chili peppers
• 1 cardmom pod
• 1 cinnamon stick
• 4 star anise
• 1 white onion, peeled and thinly sliced
• 3 carrots, peeled and chopped
• 4 garlic cloves, minced
• 1 green bell pepper, seeded and thinly sliced
• 2 stalks celery, chopped
• 1/2 cupdark soy sauce
• 3 TBS Chinese black vinegar (can sub balsamic vinegar)
• 10 oz pasta
• to taste salt and pepper
• 1/4 cup chopped cilantro or parsley (optional)

Recipe Method: 

• Place chicken in a large pot and fill with water to cover an inch above the chicken.
• Slice the tip off of each chili pepper, then crack the cardamom pod open with a heavy blow. Put peppers, cardamom, cinnamon and star anise in the pot.
• Simmer on medium for 1 1/2-2 hours (depending on chicken size) until chicken’s internal temperature reads at least 165 degrees. During simmering time, periodically scoop the grey scum off the top of the water.
• When chicken is done, use a couple of pairs of tongs to remove it from the water to a cutting board. Make sure to tip it so that any liquid is drained from the cavity into the pot.
• Use a slotted spoon or frying skimmer to fish the spices out of the liquid, then add the onion, carrots and garlic. Simmer 5 minutes before adding bell pepper, celery, soy sauce, vinegar and pasta. Let simmer for the amount of time required to cook your noodles.
• While vegetables and pasta are cooking, shred your chicken with a couple of forks, discarding the bones. Add 2-3 cups of the shredded chicken to the pot, saving the rest for future uses.
• Add salt and pepper to taste. Garnish bowls with cilantro or parsley if desired.