Asian Chicken Noodle Soup

I was given, Healing Spices, for my birthday a few years ago by my Denver friend, Catherine. This book is so inspiring and led me to broaden my spice horizons. The recipe calls for Chinese Five Spice Powder, which is so full of flavor; star anise, Szechuan peppercorns, fennel seeds, whole cloves and cinnamon stick. Of course, one may purchase the mixture premade; but since I am a glutton for punishment, I grid my own... I basically followed most of the recipe, except for bok choy; which I used chopped celery instead. Also I used a small amount of grapeseed oil to sear the thighs; as it has a high heat index. The recipe makes a goodly amount and naturally I froze leftovers (minus the rice noodles and scallions) in my brand new frost-free freezer. We had our other freezer for 34 years and sold it during the downsizing and move to Boulder.  Thank you recipesworthrepeating.com!

Ingredients:

• 3 pounds boneless skinless chicken thighs, washed and patted dry
• 1 tablespoon olive oil
• grapeseed oil
• 1 1/2 teaspoons Chinese Five Spice Powder ( blog: 1/27/14 label: spices)
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons fresh cracked pepper
• 1/2 teaspoons red pepper flakes
• 2 1/2 tablespoons minced fresh ginger
• 1 tablespoon fresh minced garlic
• 1 pound Portobello mushroom, washed, patted dry and sliced
• 5 stalks celery, chopped
• 2 tablespoons soy sauce
• 5 cups chicken broth
• 5 cups water
• 6 ounces thin rice noodles, cooked according to package directions
• scallions, chopped, for garnish

Directions:

Combine Chinese Five Spice, salt, pepper, red pepper flakes and 1/2 tablespoon olive oil. Marinate the thighs in the mixture for 24 hours.

In a large stock pot heat a small amount of grapeseed oil over medium-high heat. Sear the thighs in small batches on both sides for about 5 minutes. You do not want to cook all the way through.

Remove seared chicken and set aside.

Keep the oil and chicken drippings in the pot and reduce heat to medium. Add the rest of the olive oil and add the garlic and ginger. Saute for one minute.

Add the sliced mushrooms and celery and stir thoroughly.

Add the soy sauce, chicken broth and water.

Cut the thighs into bite-size pieces and add to the liquid.

Reduce heat to medium-low and cook for 1/2 hour.

Cool and store in the refrigerator. I allowed the soup base to sit for a couple of days; as I think the flavor is enhanced.

To serve add cooked rice noodles to individual bowl, ladle soup on top and garnish with scallions.