-Boil chicken in about 2 gallons of water until cooked.
-Pick meat off of chicken and then boil carcass for about 3 hours to make stock.
-Strain out stock, discard carcass and put strained stock back in stock pot.
-In a dry skillet, toast the star anise, fennel seeds, cloves, cinnamon stick, and coriander being careful not to burn them.
-Add toasted spices to stock along with fish sauce, peeled ginger root, and onion.
I like to put the spices in a tea infuser so that they are easy to avoid at serving time.
-Simmer for about 3-4 hours to concentrate flavors.
-Season to taste.
-Add bok choy, celery, carrots, and broccoli. Simmer for about 10-15 minutes, or until vegetables are almost fully cooked.
-In a separate sauce pot, ladel in a 2-3 cup serving of broth.
-Add chicken and a handful of noodles.
-Heat to a simmer and let simmer for about 5 minutes or until noodles are cooked.
-Serve in a bowl and allow everyone to add their own garnishes.