Turmeric-Ginger Chicken Soup
A warming and aromatic Asian-inspired chicken soup featuring tender chicken, udon noodles, and vegetables in a rich turmeric-ginger broth. This nourishing soup combines the healing properties of turmeric and ginger with the comfort of homemade chicken soup.
Ingredients
- •1 whole chicken
- •2 medium onions
- •2 heads garlic
- •1 piece ginger
- •3 whole dried bay leaves
- •1 tablespoon ground turmeric
- •2 teaspoons black peppercorns
- •2 teaspoons coriander seeds
- •to taste Kosher salt
- •12 ounces carrots
- •8 ounces dried udon noodles
- •to taste scallions
- •to taste chili oil
Cooking Instructions
- 1.
Place chicken, onions, garlic, ginger, bay leaves, turmeric, peppercorns, coriander seeds, and several pinches of salt in a large pot. Pour in cold water to cover and bring to a boil over medium heat. Reduce heat and gently simmer until an instant-read thermometer inserted into the thickest part of breast registers 155°F, 30-35 minutes. Transfer chicken to a plate and let cool slightly; keep stock simmering. Remove skin from chicken; discard. Pull meat from bones and shred into bite-size pieces; set aside. Return bones and carcass to stock. Increase heat and bring stock to a boil; cook until reduced by about one-third, 15-20 minutes. Season with more salt if needed.
55 min
- 2.
Strain stock into a large saucepan; discard solids. Add carrots, bring to a simmer, and cook until carrots are tender, about 5 minutes.
5 min
- 3.
Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain and rinse under cold water to stop cooking.
8 min
- 4.
Divide noodles among bowls. Add shredded chicken meat to stock and cook just until heated through; season stock with more salt if needed. Ladle over noodles. Top soup with scallions and drizzle with chili oil.
5 min
