STEP 1

Combine chicken, 8 cups water, the broth, and 1 tablespoon salt in a 5-quart enamel cast-iron Dutch oven or similar sized stockpot. Bring to a boil. Skim foam. Add garlic, ginger slices, halved shallots, and cilantro stems. Reduce heat. Simmer, partially covered, for 20 minutes.

STEP 2

Remove breast, and set aside. Continue to simmer, partially covered, for 20 minutes. Strain through a sieve. Reserve legs and thighs, and discard remaining solids. Let chicken cool slightly. Remove meat from bones, and cut into bite-size pieces, you will need 2 1/2 cups for the soup, reserve the rest for another use

STEP 3

Return broth to Dutch oven (you should have about 9 cups). Stir Broccolini, bok choy, mushrooms, and chopped cilantro into soup. Simmer for 5 minutes. Stir in chopped chicken and the noodles. Heat through. Season with salt, sesame oil, and white pepper. Serve topped with sliced shallots, ginger matchsticks, cilantro leaves, and chiles.