For a gluten-free version, toss the shallots in cornstarch rather than flour.
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- Fried Shallots
- Extra-virgin olive oil
- 4 shallots, thinly sliced into rings
- 1/4 cup unbleached all-purpose flour
- 2 tablespoons extra virgin olive oil
- 2 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground pepper
- One 2-inch piece of ginger, peeled and finely chopped, (1 tablespoon)
- 1/4 tsp. ground cumin
- 1 tsp. ground tumeric
- 4 cups Swanson Chicken Broth
- 8 ounces vermicelli rice noodles or thin spaghetti
- 1 cup leafy herbs, such as cilantro, dill and basil
- Make the fried shallots: In a small skillet, heat ¼-inch of oil until shimmering. Working in small batches, add a handful of shallots, and cook, turning frequently, until golden, about 1 minute. Using a slotted spoon, transfer fried shallots to a paper towel lined plate.
- Make the soup: In a medium pot, heat the oil over medium-high. Add the chicken and brown on both sides, about 4 minutes per side. Remove the chicken to a plate.
- Reduce the heat to medium and add the ginger, turmeric, and cumin. Cook, stirring constantly, until fragrant, about 1 minute.
- Pour the broth into the pot and return the chicken. Bring to a boil and then reduce to medium-low. Cover and gently simmer until the chicken breasts are just cooked through, about 10 to 12 minutes. Turn off heat. Using tongs or a slotted spoon remove the chicken breast to a plate and let cool slightly. Discard skin and bones and shred chicken meat. Keep warm.
- Meanwhile, bring a large pot of salted water to a boil. Add the rice noodles or thin spaghetti and cook until al dente per package instructions. Drain.
- Add noodles to broth and serve brothy noodles topped with pulled chicken, herbs, fried shallots, and black pepper.
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