Roast Chicken Noodle Soup with Chrysanthemum

Ingredients

• 3 whole star anise
• 3 cups water
• 1 2-inch piece fresh ginger, peeled, sliced into thin rounds
• 6 cups low-salt chicken broth
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 3 tablespoons vegetable oil
• 3 garlic cloves, thinly sliced
• 2 bunches chrysanthemum, bottoms trimmed, upper stems and leaves cut into 2-inch strips (about 5 cups)
• 1 14-ounce package thin fresh or dried Chinese egg noodles
• 2 1/2 cups 1/2-inch cubes skinned and boned freshly roasted or purchased roast chicken (about 2/3 pound)
• 1/4 large onion, sliced paper-thin
• 3 red Thai bird chiles or 1 large red jalapeño chile, sliced into thin rounds

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