A warm and hearty chicken noodle soup, perfect for chilly days.
Prepare the chicken by removing the skin to reduce fat content.
Removing the skin helps create a clearer broth and reduces greasiness.
Place the chicken and chicken broth in a large pot.
Ensure the chicken is fully submerged in the broth for even cooking.
Add the bay leaves, black peppercorns, cinnamon stick, and star anise to the pot.
Using whole spices enhances the flavor and makes it easier to remove them later.
Simmer the soup for 2 hours, skimming off any foam that forms on the surface.
Skimming the foam ensures a clear and clean-tasting broth.
Add the butter to the pot and simmer for an additional 30 minutes.
Butter adds a rich flavor and smooth texture to the broth.
Remove the chicken from the pot, shred the meat, and set it aside.
Allow the chicken to cool slightly before shredding to avoid burning your fingers.
Cook the egg noodles in a separate pot of boiling water until tender, then drain.
Cooking the noodles separately prevents the soup from becoming starchy.
To serve, place the desired amount of noodles and shredded chicken in a bowl, then ladle hot broth over them.
Garnish with fresh herbs like parsley or cilantro for added freshness.
