Ingredients
1 large onion, halved1 piece fresh gingerroot (3 to 4 inches), halved lengthwise1 tablespoon canola oil1 rotisserie chicken1 cinnamon stick (3 inches)5 whole cloves3 whole star anise1 teaspoon coriander seeds1 teaspoon fennel seed3 quarts reduced-sodium chicken broth1 package (8.8 ounces) rice noodles2 tablespoons brown sugar2 tablespoons fish sauce1 tablespoon lime juiceOptional: Bean sprouts, fresh basil leaves, fresh cilantro leaves, thinly sliced green onions, chili garlic sauce, fish sauce and lime wedges
Preparation
Preheat broiler. Place onion and ginger in a foil-lined 15x10x1-in. baking pan; drizzle with oil. Broil 4-6 in. from heat until well browned, 8-10 minutes. Meanwhile, remove chicken from bones; reserve carcass and shred meat. Place carcass, onion, ginger, spices and broth in a 6-qt slow cooker. Cook on low 6-8 hours.
Cook noodles according to package instructions. Strain soup and keep warm; discard carcass, vegetables and spices. Stir in brown sugar, fish sauce and lime juice. Place noodles and chicken in soup bowls. Ladle broth into soup bowls. Add toppings of your choice.
