Rotisserie chicken, aromatics combine for easy Asian noodle soup
We love a steamy bowl of this comforting soup on a chilly evening, but if you ask us, there’s never a bad time for tasty noodle soup. A few aromatic ingredients — shallot, ginger, star anise and cinnamon — and a short simmer transform basic chicken stock into something flavorful and interesting, a perfect backdrop for springy rice noodles, shredded rotisserie chicken and a selection of your favorite toppings.
If you prefer a richer soup, you can use all chicken stock instead of the combination of stock and water called for here. Here’s how to make it.
Rotisserie Chicken Magic: Asian Noodle Soup
Serves 4
INGREDIENTS
1 tablespoon vegetable oil 2 large shallots, peeled and cut into quarters
4-inch piece fresh ginger, cut into chunky pieces 4 cups chicken stock 3 cups water 2 or 3 star anise pods 1 cinnamon stick 2 to 3 tablespoons fish sauce
8 ounces rice noodles, cooked according to package instructions
2 cups shredded cooked chicken (leftover or rotisserie)
Garnishes: Bean sprouts, chile slices, chopped scallions, cilantro leaves, lime wedges, fried shallots
INSTRUCTIONS
In a stockpot, heat the oil. Add the shallots and ginger and saute them for 1 to 2 minutes over medium heat, until aromatic.
Add the stock and water to the pot, along with the star anise and cinnamon stick. Bring to a boil, then lower heat to medium-low and simmer for 20 minutes while you assemble the remaining ingredients.
After the broth has simmered for 20 minutes, add the fish sauce and simmer for another 1 to 2 minutes. Taste and adjust seasoning to your preference. Remove the shallot, ginger, star anise and cinnamon stick from the broth and discard.
Divide the cooked rice noodles and shredded chicken among four bowls. Pour the hot stock over the noodles and chicken. Serve garnishes of your choice at the table, and let everyone pick what they want.