Slow-Cooker Spiced Chicken Soup

Ingredients

• Chicken, meat and skin

  Broilers or fryers, raw

  1 whole chicken or 920g

• Onions

  Raw

  1 ½ cup, chopped or 240g

• Carrots

  Raw

  1 ½ cup chopped or 192g

• Ginger root

  Raw

  3 tbsp or 18g

• Garlic

  Raw

  3 cloves, minced or 9g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Anise seed

  Spices

  3 tsp, whole or 6g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Rice wine vinegar

  4 tbsp or 60g

• Brown sugar

  3 tsp unpacked or 9g

• Egg noodles

  Dry, enriched

  3 oz or 85g

• Water

  Plain, clean water

  4 cup or 947g

• Fresh cilantro

  Coriander leaves, raw

  9 sprigs or 20g

• Cabbage

  Chinese (pak-choi), raw

  2 cup, shredded or 140g

• Peas

  Green, frozen, unprepared

  1 ½ cup or 201g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  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 through to 165°F 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.