Ingredients
- CHICKEN BROTH:
- 2 packages (32 ounces each) chicken broth
- 2 tablespoons packed light brown sugar
- 4 whole cloves
- 3 cloves garlic, sliced
- 2 whole star anise
- 1 (2-inch) piece ginger, peeled and sliced
- 1 (2-inch) piece lemongrass
- 1 (2-inch) cinnamon stick
- 1/2 cup cilantro leaves and stems
- 1/4 teaspoon black peppercorns
- 2 pounds skinless, bone-in chicken breast halves
- 1 pound skinless, bone-in chicken thighs or other chicken parts
- 1 medium onion, cut in wedges
- ACCOMPANIMENTS:
- 1/2 pound thin dry rice noodles
- 2 cups bean sprouts
- 1 cup shredded carrots
- 4 green onions, sliced
- 1 cup fresh basil leaves
- 1 cup fresh cilantro sprigs
- 1 fresh Thai chili, thinly sliced
- 1 lime, cut in wedges
- Sriracha hot sauce
- Hoisin sauce
Directions
- In a slow cooker crock, combine chicken broth and brown sugar. Add garlic, star anise, cloves, ginger, lemongrass, cinnamon, cilantro and peppercorns. Arrange chicken and onion in an even layer in crock.
- Cover slow cooker and cook on HIGH for 2 1/2 to 3 hours or LOW for 4 to 5 hours or until chicken is tender. Remove chicken from crock. Line a colander with cheesecloth and strain broth. Pour broth back into crock. Set on HIGH. Add rice noodles and cook until noodles are soft, about 25 minutes.
- Slice chicken breasts for soup, discarding bones. Reserve dark meat for another use.
- To serve, pour noodles and broth into bowls. Add sliced chicken and desired accompaniments.
Serves: 4-6