What a crazy two weeks. Here in the Northeast, many areas are still recovering from Hurricane Sandy. and now we've been hit with a Nor'easter. Right now it's snowing and raining at the same time, which makes me want to just stay inside and make something extra-comforting, like chicken noodle soup.
I first experimented with making Sichuan-style chicken noodle soup 3 years ago. And it's no less of a favorite comfort food dish now.
Rather than the American version flavored with bay leaf and thyme, I decided to make a Sichuan-style broth with star anise, cinnamon, tangerine peel, and Sichuan pepper. (There will be a mild tingle from the peppercorn, to jazz things up.) The best part: you can shred leftover roast chicken, itself a cost-saver, and add it to the soup at the last minute. The simmering anise and cinnamon will make your kitchen smell wondering. And slurping the steamy chicken noodle soup will get you through these chilly wintry days.