Chicken soup with rice noodles
To make the chicken broth, wash the onion well, then cut it in half and fry it cut side down in a dry frying pan over high heat until black. This technique will give your soup a beautiful, dark, golden brown color.
Place all parts of the chicken in a large pot with the peppercorns, onion, and water, add salt to taste, and cook until tender, 2-3 hours, occasionally skimming the top.
After 2-3 hours, add the vegetables and simmer until cooked, about an hour and a half. Then carefully remove the vegetables and meat from the soup, then strain the soup through a fine-mesh strainer and a clean kitchen towel.
Pour boiling water over the rice noodles, let them sit for a few minutes, then drain them when they are soft. It is a good idea to rinse them once with clean water to prevent them from sticking together.
Cut the vegetables into larger cubes, and cut or tear the meat into pieces.
Serve the soup with the vegetables cooked in it, the meat, and the soft rice noodles.
