Step 1

Bring the ingredients for the poaching liquid to a simmer and cook for 20 minutes, then add the chicken, bring the mixture back to a simmer, turn the heat off and allow the chicken to cool in the liquid and finish cooking with the residual heat.

Step 2

When you can handle the chicken, remove it, discard the bones and shred the meat. If you want, save the skin, dry it, and bake until crisp like bacon for a garnish, you can also remove the skin before poaching for an even better result.

Step 3

Strain the poaching liquid, then add it back to the pot with the mushrooms and simmer for another 20 minutes. Double check the seasoning, adjust as needed, and keep hot.

Step 4

Meanwhile, pour boiling water over the rice noodles and leave for a second or two, just to tenderize them.

Step 5

Divide the noodles between large soup bowls, (discarding the water) add the chicken, then ladle over the boiling hot broth, dividing the mushrooms and broth evenly between the bowls. Serve with your choice of garnishes on the side.