Step 1: saute the onions, garlic, in the peanut oil in a large stock pot. Then lay your chicken breast skin side down and allow the skin to brown. Then add your ginger and salt to the pot. Stir for 5 minutes(ish).

Step 2: Now add all of your water. Let this simmer on a low gentle boil for a good hour at least.

Step 3: Now add all of the rest of your spices (you can add the whole spices with a cheese cloth, other wise you're going to want to fish these out before serving).  Cook the soup for another 45 minutes.

Step 4: Remove the chicken from the broth and remove all the bones/skin from the soup. Return the chicken meat to the soup.

Step 5: Prepare the rice noodles per the directions on the bag separately. (Typically you soak them in hot water for 3 to 4 minutes until they are just past al-dente. ) Once the noodles are ready, you portion them out into bowls and serve the steaming hot soup over it (where the noodles will cook a tad longer).

Step 6: Garnish with any of your favorite toppings and chow down. It's customary to pour sriacha and hoisin sauce prior to consumption but some frown on this