Ginger and Lemongrass Chicken Noodle Soup

With aromatic spices, fragrant ginger and a splash of lime, this Asian-inspired chicken noodle soup blends bright richness with comforting familiarity. Chewy rice noodles are combined with zucchini and carrot “zoodles” for a modern twist that bumps up the nutrition factor, while the herb garnish adds freshness and red chiles bring a touch of heat. The soup comes together in one large stockpot, leaving plenty of flavorful broth to enjoy again in future meals.

1 large whole chicken, giblets removed (about 3-4 pounds)

4 carrots, cut in half

2 large onions, cut into quarters

4 inches fresh ginger, sliced

1 stalk lemongrass, cut in half and bruised

6 cloves garlic, smashed

3-4 star anise

About 1/2 cup fish sauce

About 4 tablespoons brown sugar

2 pounds rice noodles, cooked

6 cups vegetable noodles, such as zucchini and carrot

Fresh basil, chopped

Fresh cilantro, chopped

Green onions, thinly sliced

Red chiles, thinly sliced

Limes, cut into wedges

Place the chicken in a large stockpot with the carrots, onion, ginger, lemongrass, garlic, star anise, fish sauce and brown sugar. Add enough water to completely cover the chicken. Bring to a boil over medium-high heat, and then immediately reduce heat to a low simmer. Cover with the lid and simmer until the meat starts to fall off the bone, about 90 minutes.

Remove the chicken from the pot and set aside to cool. Use a wire skimmer to remove the rest of the ingredients from the pot and discard. Season the broth to taste with more fish sauce or brown sugar as desired.

Once the chicken is cool enough to handle, remove the meat from the bones. Return the meat to the broth in the pot. Add the rice noodles and vegetable noodles and bring broth back to a simmer over low heat just until the noodles are warmed through, about 5 minutes.

Ladle some of the broth, noodles and chicken into individual bowls for serving. Garnish each bowl with basil, cilantro, green onions, red chiles and a lime wedge.