The weather has now turned cold and rainy, I will now hate to admit that it is Winter. Time for cold weather foods that are slow simmered like soups and stews. I had the idea for a soup and its my take on the classic chicken noodle soup, the inspiration comes from San Francisco's Vietnamese restaurants. Only a few simple ingredients with little effort. Rice noodles, chicken, cilantro, ginger, Thai basil and lime. Start by slowly simmered a whole chicken in lightly salted water with garlic and ginger for about a hour till tender, then shred meat and set aside. Rehydrate the dry noodles in hot water till soft and place a mound in a big prewarmed bowl. Add the shredded chicken on top of the noodles and pour hot broth over, garnish with chopped cilantro, basil and sliced chili peppers. This soup can be garnished with extra items like bean sprouts, chopped peanuts and a squeeze of lime.