Slow-Cooker Spiced Chicken Soup

Ingredients

• Chicken

  raw, meat and skin

  1 whole chicken or 920g

• Onion

  raw

  1 cup, chopped or 160g

• Carrots

  raw

  1 ½ cup chopped or 192g

• Ginger root

  raw

  4 tbsp or 24g

• Garlic

  raw

  2 clove or 6g

• Jalapeno peppers

  raw

  1 pepper or 14g

• Anise seed

  1 tbsp, whole or 7g

• Tamari soy sauce

  4 tbsp or 72g

• Rice wine vinegar

  4 tbsp or 60g

• Brown sugar

  1 tbsp or 9g

• Egg noodles

  dry, enriched

  2 oz or 57g

• Water

  4 cup or 947g

• Cilantro

  raw, coriander leaves

  9 sprigs or 20g

• Bok choy

  Freshdirect

  5 oz or 142g

• Green peas

  frozen

  ⅔ cup or 89g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

Directions

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