Lemongrass Chicken Soup with Sweet Potato Noodles

Makes 8 cups

1½    pounds skinless chicken thighs
½      cup cilantro, stems and
          leaves divided (leaves, roughly
          chopped)
4       small celery stalks, cut into
         3-inch pieces
2      carrots, cut into 3-inch pieces
1      6-inch piece lemongrass, cut into 2-inch pieces and
        smashed
1      2-inch piece ginger, peeled
1      garlic clove, peeled
1      star anise pod
¼     teaspoon black peppercorns
12    cups water
1      sweet potato
2      baby bok choy, quartered
2     tablespoons fresh lime juice
1     teaspoon kosher salt
½    jalapeño, sliced
¼    teaspoon fish sauce
2     limes, quartered for serving

Nutritional information per serving (1 cup):
Calories 133 (24% from fat) | carb. 7g | pro. 18g | fat 4g sat. fat 1g | chol. 71mg | sod. 417mg | calc. 86mg | fiber 2g

1. Put chicken, cilantro stems, celery, carrots,
lemongrass, ginger, garlic, star anise and peppercorns
into a large stockpot. Add the water.
2. Bring mixture to a boil, then reduce heat to maintain
a simmer; cook until chicken is very tender and falls
off the bone, about 2 hours. Strain into another large
pot, reserving both the strained stock and chicken. (If
making the base in advance, shred the chicken at this
point, add it to the stock and let cool before
refrigerating or freezing.)
3. Trim the sweet potato to fit the feed tube. Fit the
Spiralizer with the Angel Hair Disc and process on
Low; reserve.
4. Add the bok choy, cilantro leaves, lime juice, salt,
jalapeño and fish sauce to the strained stock. Shred
the reserved chicken and add to the soup; reserve.
5. When ready to serve, put a handful of the spiralized
sweet potato into a bowl. Reheat the soup until it just
comes to a boil. Remove from heat and ladle the hot
soup over the sweet potato. Let sit until sweet potato
is just tender, about 5 minutes.
6. Serve with a lime wedge