Asian Chicken-Beef Noodle Soup

This spin on classic chicken noodle soup is somewhat of an imagined amalgamation of my favorite Asian soups: the star anise-laced Hanoi beef noodle soup and Chinese wonton soup. The flavors bring both comfort and cold-fighting compounds to bring serious “ahhhh” to flu season. To serve, you'll put paper-thin slices of chicken in bowls and top with the flavorful broth. The piping-hot broth will cook the chicken by the time it reaches the table.

Ingredients

  • 2 onions, unpeeled, halved and studded with 3 cloves apiece
  • 5 cloves garlic, unpeeled
  • 7 pounds raw beef bones
  • 1 cooked chicken carcass (or 1 whole raw chicken)
  • 6 quarts cold water
  • 2 carrots, chopped into 3 pieces each
  • 8 whole star anise
  • 1 cinnamon stick
  • 2 one-inch pieces ginger, bruised with the heel of your knife
  • 5 Asian red chiles, dried
  • 1 teaspoon sea salt
  • 1/4 cup fish sauce
  • 6 ounces rice vermicelli, cooked 3 minutes in boiling water and drained
  • 2 chicken breast halves, cut into paper thin slices across the grain (freeze for 20 minutes to make slicing easier)
  • 1/4 cup cilantro
  • 1/2 cup green onion, thinly sliced
  • 1 lime, cut into 8 wedges

Instructions

  • Char the onions and garlic in a large stockpot over medium high heat for 2-3 minutes, until well-colored, but not burnt. Add the beef bones, chicken carcasses and water, and bring to a boil. Skim off the foam, gray crud and fat as they rise to the surface. Boil for 45 minutes to an hour, or until there isn't much foam being produced any longer.
  • Add carrots, star anise, cinnamon, ginger, chiles and salt. Lower heat so the broth gurgles a few times each second. Let the broth cook at this low heat overnight, or for at least 8 hours.
  • Skim broth one more time, and strain through a fine mesh strainer (a Chinois or “China cap”) or a colander lined with cheesecloth. Stir in fish sauce. Rinse out the pot, return the broth to the pot, and bring back to a boil before serving.
  • To serve, divide vermicelli, chicken breast, cilantro and green onion between 8 large bowls. Ladle broth into each, and finish with a squeeze of lime.
Servings: 8
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Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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