Made with an aromatic broth enriched with chicken, root vegetables and spices and made in your slow cooker to develop the flavours.
Looking for more slow-cooker soup recipes?
1.Place chicken, brown onion, ginger, the water, star anise, green onion, cinnamon, lemon grass and coriander seeds in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 8 hours.
2.Carefully remove chicken from cooker; shred meat coarsely using two forks. Discard skin and bones.
3.Add sauce, juice and sugar to stock mixture in cooker; stir to combine. Strain cooking liquid through a muslin-lined sieve into a large heatproof bowl; discard solids.
4.Place noodles in a medium heatproof bowl, cover with boiling water; stand for 15 minutes or until tender, drain.
5.Divide noodles and shredded chicken into serving bowls. Ladle hot soup over noodles; serve topped with sprouts, herbs, chilli and extra green onion.
You will need to purchase a large barbecued chicken weighing about 900g for this recipe.
Not suitable to freeze.