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Roast Chicken Noodle Soup With Chrysanthemum

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Roast Chicken Noodle Soup With Chrysanthemum

Ingredients

  • 3 whole star anise
  • 3 cups water
  • 1 2-inch piece fresh ginger, peeled, sliced into thin rounds
  • 6 cups low-salt chicken broth
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 3 tablespoons vegetable oil
  • 3 garlic cloves, thinly sliced
  • 2 bunches chrysanthemum, bottoms trimmed, upper stems and leaves cut into 2-inch strips (about 5 cups)
  • 1 14-ounce package thin fresh or fried chinese egg noodles
  • 2 1/2 cups 1/2-inch cubes skinned and boned freshly roasted or purchased roast chicken (about 2/3 pound)
  • 1/4 large onion, sliced paper-thin
  • 3 red thai bird chiles or 1 large red jalapeƱo chile, sliced into thin rounds
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