Prep 1 hr
Cook 5 hrs
In 'Williams-Sonoma One Pot of the Day'
- 2 lbs boneless skinless chicken thighs
- fresh ground pepper
- 1 teaspoon five-spice powder
- 2 tablespoons peanut oil
- 1 yellow onion, finely chopped
- 5 1⁄2 cups chicken broth
- 2 pieces peeled fresh ginger (1-inch length each)
- 1⁄4 cup soy sauce
- 1⁄4 cup asian fish sauce
- 1 tablespoon rice vinegar
- 4 ounces rice stick noodles
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh cilantro
- 1 cup bean sprouts
- 1⁄2-1 small serrano peppers or 1⁄2-1 small jalapeno pepper, seeded and thinly sliced
- lime wedge, for serving
- Season the chicken generously on all sides with salt and pepper and the five-spice powder.
- In a large heavy frying pan, heat the oil over med-high heat.
- Working in batches, add the chicken and sear, turning as needed, until golden brown, about 8 minutes.
- Drain on paper towels, then transfer to a slow cooker.
- Add the onion to the pan and saute over med-high heat until golden, 6-7 minutes.
- Pour in 1 cup of the broth and stir to scrape up any browned bits on the pan bottom.
- Transfer the contents of the pan to the slow cooker.
- Stir in the remaining 4 1/2 cups broth, the ginger, soy sauce, fish sauce, and vinegar.
- Cover and cook on LOW for 5 hours; the chicken should be very tender.
- About 10 minutes before the soup is ready, place the noodles in a bowl with hot water to cover generously and rehydrate.
- Meanwhile, transfer the chicken to a plate and discard the ginger.
- Using 2 forks, shred the meat and return it to the soup.
- Drain the noodles and stir into the soup.
- Warm through for about 2 minutes on the high setting.
- Ladle the soup into bowls.
- Scatter with the basil, cilantro, bean sprouts, and pepper; serve with lime wedges.