Roast Chicken Noodle Soup with Chrysanthemum
Roast Chicken Noodle Soup with Chrysanthemum is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Stir star anise in heavy large saucepan over medium heat until slightly darker, wrinkled-looking, and fragrant, about 8 minutes.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionStir star anise in heavy large saucepan over medium heat until slightly darker, wrinkled-looking, and fragrant, about 8 minutes.
Add 3 cups water and ginger; simmer 15 minutes.
Add broth, soy sauce, and sugar; simmer 15 minutes.
Season to taste with salt and pepper.
Stir oil and garlic in small skillet over low heat until garlic is crisp and golden, about 8 minutes.
Set garlic oil aside.
Blanch chrysanthemum in large pot of boiling salted water until just wilted, about 5 seconds.
Using strainer, transfer greens to colander.
Rinse with cold water and drain.
Return water in pot to boil.
Add noodles and cook until just tender but still firm to bite, stirring often, about 3 minutes.
Drain; transfer to large bowl.
Let stand 2 minutes.
Mix in 1 tablespoon garlic oil.
Using kitchen shears, cut noodles crosswise in several places.
Heat chicken in microwave in 10-second intervals at low setting until warmed through.
Divide noodles among 4 soup bowls; top each with 1/4 of chrysanthemum, chicken, and onion.
Ladle 2 cups broth mixture into each bowl.
Drizzle with some garlic oil.
Serve, passing red chiles separately.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.