Name: Flu Fighter Chicken Soup with Garlic and Star Anise
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H25M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 8 servings
Ingredients: One 4-pound chicken, rinsed and giblets discarded; 2 cups 1/4-inch sliced carrots; 2 cups 1/2-inch diced fennel; 2 cups 1/2-inch diced onions; 10 cloves garlic, peeled and trimmed; 2 whole dried arbol chiles; 2 whole star anise; One 2-inch piece ginger, peeled; 1 1/2 cups broccoli florets; Salt and freshly ground black pepper; 1/4 cup chopped fennel fronds

Directions

Place the chicken in a large pot with 14 cups water. Bring to a boil over high heat, then immediately reduce the heat to medium-low and simmer for 1 hour. Periodically skim off the foam and scum that floats to the top. Transfer the chicken to a platter to cool.
Add the carrots, fennel, onion, garlic, chiles, star anise and ginger to the stock and simmer until the garlic is fork tender, 15 to 20 minutes. Shred the chicken breast and leg meat (about 4 cups total), and add back to the soup along with the broccoli. Simmer for 5 minutes, and season with salt and pepper. Remove the chiles and ginger, and then serve the soup garnished with fennel fronds.

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Flu Fighter Chicken Soup with Garlic and Star Anise

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