For the Broth:

For the Soup:

Accompaniments:

For the Broth:

2 chicken breasts

1 tablespoon brown sugar

3 tablespoons fish sauce

1 cinnamon stick

2 star anise

4 whole cloves

1 tablespoon coriander seeds

Fresh ginger, sliced

4 cups chicken stock

For the Soup:

1–2 cups rice noodles

2 cups baby bok choy (or spinach)

Accompaniments:

Hoisin sauce

Sriracha

Chili garlic sauce

Fresh basil

Lime wedges

Bean sprouts

Sliced jalapeños

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Toast the Spices: Toast the cinnamon stick, star anise, cloves, and coriander seeds to enhance their flavor.
Prepare the Broth: Add chicken breasts, chicken stock, sliced ginger, brown sugar, fish sauce, and toasted spices to the slow cooker. Cook on low for 4-6 hours.
Remove Spices: After cooking, remove the spices and ginger using a fine mesh sieve.
Shred the Chicken: Shred the chicken and return it to the broth. Add bok choy and cook for an additional 20 minutes on high.
Prepare the Noodles: Cook the rice noodles according to package instructions.
Serve: Ladle the soup into bowls and serve with accompaniments such as hoisin, sriracha, lime, basil, bean sprouts, and sliced jalapeños.

Vegetarian Option: Use vegetable broth and replace chicken with tofu for a vegetarian version.

Spicy: Add extra jalapeños or chili garlic sauce to increase the heat.

Gluten-Free: Use gluten-free rice noodles.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Reheat the soup on the stove and add more broth if needed.