Asian chicken noodle soup with ginger and star anise

Quick and easy for a weeknight dinner!

prep time 10 minutes

cooking time 20 minutes

serves 4 adults

Ingredients

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)

1 cinnamon stick

6-8 pieces dried sliced ginger (or 1 inch piece fresh, peeled and sliced)

2 star anise pods

4 green onions, shredded into long strips (optional)

Directions

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.