1 whole chicken (3-1/4 pounds)
2 medium carrots, coarsely chopped
2 stalks of celery, trimmed & chopped
1 large onion, chopped coarsely
10 cups water
2 stalks of lemongrass (4 inches), bruised
1 piece fresh ginger, grated (2-1/2 inches)
2 fresh long red chile peppers, sliced thinly
1/2 cup lime juice
1/2 cup fish sauce
3 tsp brown sugar
1 can, 15 ounces, mushrooms, drained
2 baby bok choy, trimmed and chopped
6-1/2 ounces vermicelli noodles
1/2 cup firmly packed cilantro leaves
1. Remove and discard fat and skin from chicken. Place chicken, carrots, celery, onion and the water in a 4-or 5-quart slowcooker. Cook, covered, on low for 8 hours.
2. Carefully remove chicken from slowcooker; shred the meat using two forks. Discard bones. Strain the cooking liquid through a seive; discard the solids.
3. Return the strained liquid to cooker with lemongrass, ginger, chiles, lime juice, fish sauce, sugar, mushrooms and chicken. Cook, covered, on high for 30 minutes. Stir in bok choy.
4. Meanwhile, place noodles in a medium heatproof bowl, cover with boiling water; stand 10 minutes and drain. Divide noodles among serving bowls. Ladle hot soup over noodles. Serve sprinkled with cilantro.
