Golden Pho Gia by Lucy Tweed

Our GOOD BONES range is a favourite of Lucy Tweed and this recipe of one of her favourite meals to make with it…

Bone Broth.
Love love love... but who has the time?!@&^%^%#$@
The beauty of GOOD BONES broth is that in a few minutes we can all be eating the most delicious golden broth FULL of nutrition.
Look, I am 100% perennial when it comes to soup... there is no season, it works in hot or cold weather.
So while we head into the cold season and this will boost your immunity, I urge you to make it for breakfast one sparkling morning then go on to have the most encouraging day ever. You will. Promise.

Ingredients
2 Ltr GOOD BONES Chicken Bone Broth
1 white onion, finely sliced
3 star anise
6 clove
1 cinnamon quill
1 2cm piece turmeric, finely sliced
1 2cm piece ginger, finely sliced
2 chicken breast
275 gm dry rice noodles
1 c thai basil leaves
1 c basil leaves
1 c mint basil
1 young celery stalk, finely sliced and leaves picked
1 lemon, quartered

Method

Heat broth with half the onion, all the star anise, cinnamon, cloves, turmeric and ginger until boiling.

Gently add the chicken into the pot and bring the temp back to steaming hot, then turn right down to low, cover the pot and allow the chicken to poach for 10-12 mins till cooked through. Set aside and continue to simmer the broth.

Meanwhile, soak the noodles in enough boiling water to cover until soft, 10-15mins. Drain and rinse in cold water until ready to use.

Once cool enough to handle shred the chicken.
Pile deep bowls with noodles and shredded chicken.

Top with shaved celery, herbs, onion and pour over steaming broth then squeeze with fresh lemon.