• warm up your pot to medium temperature
• add 3 tbsp of olive oil
• add 3 medium-sized finely chopped onions, 3 large carrots and 4 stalks of celery
• let them sweat out
• create space in the middle and add a little bit of olive oil
• add 2 large cloves of minced garlic
• let it become fragrant 20, 30 seconds
• add 20 ml of vermouth
• let the alcohol cook off
• add 1 L of chicken stock
• add a tablespoon of crushed sichuan peppercorn
• add 2 tbsp of finely minced ginger
• add eight kaffir lime leaves
• add a pinch of salt to bind together the flavours
• add a rind of parmesan, let it boil with the soup and remove it at the end
• add the chicken component, we have three bone-in, skin-on chicken breasts
• cover it with boiling water, until the chickens are submerged
• bring it to a boil, cover it and let it simmer, until our chicken reaches a core temperature of around 75 degrees
• once the chicken has reached core temperature, pull the chicken out of the soup
• let the chicken cool down, so you can shred it or cube it up

Xanthan Gum

• in a small jar with 1 1/2 tbsp of olive oil add 1 gr of xanthan gum
• mix in well
• add it in the soup and give it a good stir
• bring it up to a simmer
• add rice noodles
• ready to serve