I felt like an Hoover era housewife boiling a chicken, but it turned out great -- moist, easy to pull apart but not quite falling apart like it does in the crockpot. The carcass was in great shape to freeze to make another pot of stock later. I made this soup early in the week, we ate leftover chicken for lunch another day and then I made another pot of just plain old chicken noodle later in the week that made two meals. The mild Asian flavor in the chicken and leftover broth was a nice bonus.
Boil until tender:
2 lb. chicken or leg quarters [my chicken was 5 lb. I used a meat thermometer to make sure the chicken was cooked to 180 degrees.]
water to cover
1-2 t salt
1 star anise [the store didn't carry it, so I subbed 1 tsp Chinese Five Spice - yum.]
Remove chicken, debone, and pull or cut into pieces, Skim broth and keep hot.
Place in each of 4 soup bowls:
2 T cabbage thinly sliced
1/2-1 green onion, finely chopped
2 sprigs cilantro or parsley [both]
2 T. chicken pieces
a little nest of cooked rice noodles
1/2-1 t fish sauce
Cover with boiling chicken broth
Add ground black and red pepper to taste.