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Fragrant Vietnamese Chicken Soup

VEGETABLES: Add as many as you like- Asian veggies work really well
This soup freezes really well. Just leave out the bean sprouts.
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Prep Time 30 minutes
Cook Time 50 minutes
Course Main Course, Soup
Servings 6

Ingredients
  

  • 1 1.6 kg whole organic chicken
  • 2 white onions finely chopped
  • 3 garlic cloves (optional)
  • 5cm knob piece ginger finely chopped
  • 2 cinnamon sticks
  • 6 Cardamon Pods
  • 3 star anise
  • 1 medium sized chili chopped (optional)
  • 2 tsp Himalayan or sea salt (to taste)
  • ½ sliced Chinese cabbage (these can replace noodles or you can use 300gm brown rice noodles
  • 200 grams bean sprouts
  • 1 cup coriander, thai basil and/or mint leaves
  • 2 Carrots - julienned (cut lengthwise like match sticks)
  • 1 Zucchini - finely chopped
  • 1 bunch baby bok choy, trimmed and leaves separated or spinach or any greens
  • 1 Capsicum - red or green - finely sliced
  • 1 Broccoli - finely slice stalk and cut up the little florets
  • 1 cup Green beans
  • 1 cup Snow peas - finely sliced
  • ½ cup Mushrooms - variety
  • Lime wedges to serve

Instructions
 

  • 1. Rinse chicken and add to pot with 2 litres of water (enough to cover)
    2. Bring to boil, skim scum from top
    3. Add onions, ginger, cinnamon, cardamom, star anise & salt. Simmer for 30-40 minutes, remove chicken and set aside.
    4. Place on heat (simmer) and add veggies, add the ones that take longer to cook first then the others.
    5. Remove chicken flesh and finely slice
    6. If including noodles, cover rice noodles with hot water to cook, strain
    7. Add noodles into soup, along with sliced chicken.
    8. Top each serve with been sprouts, coriander, mint, basil, chili and lime.
    This soup freezes really well. Just leave out the bean sprouts.