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Tonight’s East Asian-inspired take on chicken noodle soup offers up a first, comforting taste of autumn. We’re making a broth for delicate rice noodles with hoisin and soy sauces, imbuing the dish with delicious, savory-sweet flavor. The broth also features seasonal vegetables like aromatic baby fennel—perfectly complemented by our chicken’s irresistible five-spice rub (traditionally a blend of fennel seeds, star anise, cloves, Chinese cinnamon and Sichuan pepper).

Ethan Mick

with Vermicelli, Mushrooms & Baby Fennel

Five-Spice Chicken

Boneless, Skinless Chicken Breasts

Vermicelli Rice Noodles

Garlic

Cremini Mushrooms

Scallion

Baby Fennel

Collard Greens

Chinese Five-Spice Powder

Hoisin Sauce

1-Inch Piece Ginger

Sesame Oil

Soy Sauce

Ingredients

Wash and dry the fresh produce. Heat a large pot of [salted water](#) to boiling on high. Cut the mushrooms into bite-sized pieces. Remove and discard the collard green stems; thinly slice the leaves. [Peel](#) and [mince the garlic](#) and [ginger.](#) Cut off and discard the root end of the scallion; [thinly slice](#) on an angle, separating the white bottom and green top. Cut off and discard the stems and root end of the fennel; small dice.

Prepare the ingredients:

Pat the **chicken** dry with paper towels; season with salt, pepper and the **five-spice powder** on both sides. In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan, and loosely cover with aluminum foil.

Cook the chicken:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the **mushrooms** and cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Season with salt and pepper. Add the **collard greens** and **¾ cup of water** (be careful, as the water may splatter). Cook, stirring occasionally and scraping up any fond, 8 to 10 minutes, or until the collard greens have wilted and the water has cooked off.

Start the broth:

While the vegetables cook, add the **noodles** to the pot of boiling water and cook, stirring gently to separate, 8 to 10 minutes, or until tender. Drain thoroughly and rinse under warm water for 30 seconds to 1 minute to prevent sticking. Return to the pot. Off the heat, add the **sesame oil** and toss to coat; [season with salt and pepper to taste.](#) Divide the dressed noodles between 2 bowls.

Cook & dress the noodles:

Add the **garlic**, **ginger**, **white bottom of the scallion** and **fennel** to the pan; season with salt and pepper. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the **hoisin sauce**, **soy sauce** and **1**½ **cups of water**. Cook, stirring occasionally, 6 to 8 minutes, or until the liquid has reduced in volume by about half; season with salt and pepper to taste. Divide  between the bowls of **dressed noodles**. Slice the **cooked chicken**; divide between the bowls and top with spoonfuls of the broth. Garnish with the **green top of the scallion**. Enjoy!