- 1 cup cabbage, thinly sliced
- 1 cup carrots, thinly sliced
- 1 cup green beans sliced on the bias
- 1 cup yellow onion, finely chopped
- 3 teaspoons minced garlic
- 2 tablespoons olive oil
- 1 whole chicken
- 2 cups low sodium chicken broth
- 10 cups water
- 2 tablespoons soy sauce
- 8 ounces rice noodles
- 1/4 cup chopped spring onion plus more for garnish
- 1/2 cup chopped cilantro
- Freshly ground black pepper
INSTRUCTIONS
Step 1:
Remove the meat from the chicken, reserving the skin and bones. Set meat asid
Step 2:
Make the broth. In a large pot, add the bones, skin, soy sauce, cilantro, black pepper, and spring onion, along with 10 cups of water. Gently boil for 2.5 hours, then remove the bones and skin.
While the broth cooks, slice the vegetables.
Step 3:
After 2.5 hours, add the chicken meat into the broth and simmer for 30 minutes until it is cooked through. Remove the meat then shred it.
Step 4:
In a large wok, heat the oil, add the garlic and sauté until golden brown. Next, add the onion and cook until translucent. Finally, add the carrots, green beans, cabbage, and shredded chicken. When the vegetables are halfway cooked, remove from heat and set aside.
Step 5:
Using the same wok, add the broth and heat until simmering.
Step 6:
Add the rice noodles and cook for 10 minutes. After 10 minutes, add the vegetables and chicken back in. Simmer everything together for 5-10 minutes.
Step 7:
Transfer to a plate, garnish with spring onions, and serve.