Name: Roast Chicken Noodle Soup with Chrysanthemum
Yield: Makes 4 servings
Ingredients: 3 whole star anise; 3 cups water; 1 2-inch piece fresh ginger, peeled, sliced into thin rounds; 6 cups low-salt chicken broth; 2 tablespoons soy sauce; 2 teaspoons sugar; 3 tablespoons vegetable oil; 3 garlic cloves, thinly sliced; 2 bunches chrysanthemum, bottoms trimmed, upper stems and leaves cut into 2-inch strips (about 5 cups); 1 14-ounce package thin fresh or dried Chinese egg noodles; 2 1/2 cups 1/2-inch cubes skinned and boned freshly roasted or purchased roast chicken (about 2/3 pound); 1/4 large onion, sliced paper-thin; 3 red Thai bird chiles or 1 large red jalapeño chile, sliced into thin rounds

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Roast Chicken Noodle Soup with ChrysanthemumTina Rupp

If you're craving an aromatic Chinatown-style noodle soup, this recipe is a quick fix — especially if you use a roast chicken from the supermarket deli. (For another variation, try using roast duck from a Chinese deli instead.) The chrysanthemum leaves are a beautiful match with the delicate broth redolent of star anise, but watercress can be substituted if you like.

Recipe notes

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