(Serves 6)In a large stockpot, bring water to a boil. Add chicken, breast side down. Bring to a boil again, lower heat and simmer 30 minutes.
2 quarts water
1 small chicken
Remove chicken. Cool slightly, then pull meat from bones.
Return chicken bones (discard the skin) to the broth and continue simmering.
Cut chicken meat into 1/2 inch pieces and refrigerate in a shallow layer.
In a non-stick pan, toast spices and goji berries over medium heat until fragrant, about 5 minutes.
2 whole star anise
2 teaspoons cardamom seeds
1 teaspoon coriander seeds
1 cinnamon stick
1 1/2 teaspoon mixed peppercorns
1 teaspoon goji berries
Transfer spices to a bowl.
In same non-stick pan, brown onion and garlic until slightly brown, about 10 minutes.
1 large onion, 1/2 diced, 1/2 cut in large chunks
2 garlic cloves, crushed
Add browned onions and garlic to broth mixture with chicken bones. Cover and simmer 1 hour.
Stir the toasted spices and goji berries into the broth. Cover and simmer 30 minutes.
Stir brown sugar into broth. Simmer 30 minutes.
1 tablespoon brown sugar
Strain broth into a clean pan, discarding bones and seeds.
Add chicken meat and vegetables to broth. Simmer over low heat for 30 minutes. Add soy sauce.
Cut chicken meat
1 ear of corn, cut off the cob
1 yellow squash, halved and sliced
1/3 cup celery, diced
1 tablespoon reduced sodium soy sauce
Soak rice noodles in boiling water for 5 minutes. Drain.
4 ounce brown rice noodles
Portion noodles into serving bowls. Add broth, chicken and vegetables.
Garnish with herbs and lime.
4 parsley sprigs
4 basil leaves
1 lime, cut in half
Have a great week!