prep time 10 minutes
cooking time 20 minutes
serves 4 adults
2 skinless chicken breasts
2 tablespoons vegetable or sunflower oil
1/2 head broccoli florets or 2 mini bok choy, chopped coarsely
5 oz. (150g) any type of noodle, egg, rice or udon noodle (I used egg noodles in photo)
6 cups (1.5 liters) chicken broth
2 cups (500 ml) water
1/4 cup (60 ml) soy sauce (try a low sodium version like tamari)
6-8 pieces dried sliced ginger (or 1 inch piece fresh, peeled and sliced)
4 green onions, shredded into long strips (optional)
Place the noodles in a bowl of boiling water, let stand for 5 minutes, then drain and set aside.
Place stock, water, broccoli or bok choy, star anise, cinnamon and ginger into a large saucepan on medium high heat and simmer, covered for 5 minutes.
Add chicken breasts and cook for 7 minutes. Remove and shred the chicken using a fork and knife.
Return the chicken to saucepan with noodles and green onions. Cook for 3 minutes or until noodles are heated through. Serve at once.