Broth Ingredients: You can use already prepared chicken broth if it’s easier for you. Just add the chili flakes for the spice!!
2 bone-in organic chicken breasts (about 2 pounds total)
8 cups water
1 large onion, chopped
3 stalks celery, chopped
1 large carrot, chopped
1 whole head garlic, cut in half cross-wise
1/4 to 1/2 cup finely chopped fresh ginger (or more!)
2 to 3 Thai chiles, chopped or 1 teaspoon crushed red chili flakes
2 cups chopped shiitake mushrooms
1 stalk fresh lemongrass, chopped
1 tsp whole black peppercorns
3 tsp sea salt
1 medium onion, cut into crescent moons
3 to 4 stalks celery, sliced into diagonals
3 carrots, cut into matchsticks
2 to 3 cups sliced shiitake mushrooms
cooked chicken pulled from the bone and chopped
sea salt and freshly ground black pepper to taste
chopped fresh basil
chopped fresh Napa cabbage
chopped fresh cilantro
chopped fresh Thai green chiles
To make the broth, place all ingredients for broth into a 6-quart pot. Cover and bring to a boil, reduce heat medium-low and simmer for 1 1/2 to 2 hours. Strain broth into a large bowl or another pot using a colander. Place chicken breasts onto a plate to cool. Pour the broth back into the pot.
Once chicken is cooled, remove the skin, pull the meat from the bone and chop the chicken into bite-sized pieces.
Place all of the veggies for the soup (onion, carrot, celery, and shiitake mushrooms) into the pot with the broth. Cover and simmer for about 15 to 20 minutes.
Add the chicken. Season with salt and pepper to taste. Simmer a minute or two more. Serve over rice noodles, if desired.
Top with a squeeze a little lime juice, basil, cilantro, and cabbage on top. Sprinkle with Thai chiles if desired.