Slow-Cooker Spiced Chicken Soup

Ingredients

• Chicken, meat and skin

  Broilers or fryers, raw

  1 whole chicken or 920g

• Onions

  Raw

  1 cup, chopped or 160g

• Carrots

  Raw

  1 ½ cup chopped or 192g

• Ginger root

  Raw

  ¼ cup slices or 24g

• Garlic

  Raw

  2 clove or 6g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Anise seed

  Spices

  1 tbsp, whole or 7g

• Soy sauce

  Regular sodium, Shoyu

  ¼ cup or 64g

• Rice wine vinegar

  ¼ cup or 60g

• Brown sugar

  1 tbsp or 9g

• Egg noodles

  Dry, enriched

  2 oz or 57g

• Water

  Plain, clean water

  4 cup or 947g

• Fresh cilantro

  Coriander leaves, raw

  9 sprigs or 20g

• Bok Choy

  Freshdirect

  5 oz or 142g

• Peas

  Green, frozen, unprepared

  ⅔ cup or 89g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. Preheat the slow cooker, if necessary. Place the chicken, breast-side-down, in the slow-cooker pot. Add the onion, carrots, ginger, garlic, jalapeno, and star anise, and spoon over the soy sauce, vinegar, and sugar. Pour the boiling water on top.
2. Add the cilantro stems, reserving the leaves, and season to taste. Cover and cook on high for 5 to 6 hours, or until the chicken is thoroughly cooked and the meat juices run clear when the thickest parts of the leg and breast are pierced with a sharp knife.
3. Transfer the chicken to a cutting board and keep warm. Add the snow peas and bok choy to the pot, cover again and cook for about 10 minutes, or until just wilted.
4. Meanwhile, cook the noodles according to the package instructions, drain well and divide between 4 bowls.
5. Carve the chicken into bite-size pieces and arrange on top of the noodles with the reserved cilantro leaves. Then ladle over the hot broth and serve.

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