Recipes Chicken and Noodles in Spiced Broth 5.0 (960) Add your rating & review The Good News Alternative healers use star anise to fight cold and flu symptoms. Melissa Rubel Jacobson combines the licorice-scented spice with cinnamon and ginger—both stomach soothers—to flavor a restorative chicken-noodle soup. More Fantastic Soups By Melissa Rubel Jacobson Updated on June 27, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Joseph de Leo Active Time: 30 mins Total Time: 1 hrs 10 mins Yield: 4 Ingredients 1/4 teaspoon Sichuan peppercorns 1/2 teaspoon coarse sea salt 6 1/2 cups chicken stock, preferably homemade 2 star anise pods 1/2 teaspoon black peppercorns 1/2 cinnamon stick One 3-inch strip of orange zest One 4-inch piece of peeled fresh ginger—1 inch cut into fine matchsticks, the rest thinly sliced Kosher salt and freshly ground pepper 6 shiitake mushrooms, stems discarded and caps thinly sliced Four 6-ounce skinless, boneless chicken breast halves 3 ounces mung bean noodles (see Note) 2 scallions, green parts only, thinly sliced Directions In a mortar, crush the Sichuan peppercorns until fine but not powdery. Add the salt and lightly crush to combine, leaving it coarse in texture. In a large saucepan, combine the stock with the star anise, black peppercorns, cinnamon stick, orange zest and the sliced ginger. Bring to a simmer, cover and cook over moderately low heat until fragrant and flavorful, about 20 minutes. Strain the broth into a clean pot and season with salt and pepper. Add the mushrooms, cover and cook over low heat until tender, about 5 minutes. Keep the broth hot. In a large saucepan of water, poach the chicken at a very low simmer at low heat just until it is white throughout, about 18 minutes. Transfer the chicken to a cutting board, pat dry and let rest for 5 minutes. Slice the chicken crosswise on the diagonal 1/2 inch thick. Meanwhile, in a medium bowl, soak the noodles in hot water until pliable, about 5 minutes. Drain and transfer the noodles to the hot broth. Let stand until heated through, about 1 minute. Ladle the noodles, mushrooms and broth into shallow bowls. Top with the sliced chicken breasts, scallions and ginger matchsticks. Sprinkle the chicken with the Sichuan pepper-salt and serve. Notes Mung bean noodles are also known as cellophane or bean thread noodles. They are available at Asian markets. One Serving 277 cal, 5 gm fat, 1.4 gm sat fat, 36 gm carb, 1 gm fiber. Rate it Print