Sichuan-style Chinese Chicken Noodle Soup

Chicken noodle soup is easy to make. Its quick, simple, and you can add almost anything to make awesome comfort food.

Makes enough for 2 (hungry) people.

INGREDIENTS:

• 1/2 roasted chicken
• 4 cups chicken stock
• 1 tbsp oil
• 1 leek (thinly sliced)
• 4 shiitake mushrooms (stemmed and thinly sliced)
• 2 tbsp soy sauce
• 1 tbsp rice wine
• 1 stick cinnamon
• 1 whole star anise
• 1 small dried tangerine peel
• 1 tsp ground Sichuan pepper
• 1/4 tsp freshly ground black pepper
• Sliced fresh red chillies or spring onions (For garnish)

METHOD:

1. Shred roast chicken meat with your fingers, and set aside in a small bowl.
2. In a pot, add oil and sauté leeks and mushrooms over medium heat.
3. Add chicken stock, soy sauce, rice wine, cinnamon, star anise, tangerine peel, Sichuan pepper, and black pepper. Bring to boil. Lower heat and simmer for 5 minutes.
4. In a separate pot, boil water for noodles. Add egg noodles and cook according to package instructions.
5. Transfer noodles to bowls and ladle soup on top. Add the shredded chicken.
6. Garnish and serve hot.

TIP:

You may want to add the chicken to the broth a few minutes before serving to re-heat it. You can microwave it or warm it up in the oven if you like also.