Asian Chicken Noodle Soup

3 garlic cloves

1 tsp. black peppercorns

1-1/2” piece Melissa’s ginger, peeled, rough chopped

2 tbsp. vegetable oil

2 quarts chicken stock

3 tbsp. soy sauce

1/2 tsp. sea salt

1 cup chopped celery

1 cup diced carrots

1 5-oz. can sliced water chestnuts

1-2 cups egg noodles (or noodle of your choice)

2 cups diced cooked chicken

1/4 cup chopped parsley

1 cup fresh bean sprouts

4 scallions, sliced into 1” diagonals

 

Use a mortar and pestle to pound the garlic, peppercorns, and ginger into a rough paste. Heat oil in a large pot over high heat and fry the paste for 30 seconds to 1 minute or until fragrant. Add the star anise, chicken stock, soy sauce, salt, celery, carrots, water chestnuts, and noodles. Bring to a boil, then lower heat and gently simmer for 15-20 minutes until noodles are done. Add chicken, parsley, bean sprouts, and scallions. Simmer for 5-10 more minutes until heated through and serve.
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