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Turmeric-Ginger Chicken Soup

Source of Recipe

Bon App�tit, February 2017


Recipe Introduction

"Chicken noodle soup never gets old. If you don�t have udon for this recipe, use rice noodles or regular old spaghetti. A small knob of fresh turmeric can replace the dried type."

Recipe Link: https://tinyurl.com/turmericgingerchknsoup

List of Ingredients

◦ 1 3 �- to 4-pound chicken
◦ 2 medium onions, unpeeled, quartered
◦ 2 heads of garlic, halved crosswise
◦ 1 4-inch piece ginger, unpeeled, thinly sliced
◦ 3 dried bay leaves
◦ 1 tablespoon ground turmeric
◦ 2 teaspoons black peppercorns
◦ 2 teaspoons coriander seeds
◦ Kosher salt
◦ 12 ounces carrots (about 4 medium), peeled, cut into �-inch pieces on a diagonal
◦ 8 ounces dried udon noodles
◦ Scallions, very thinly sliced
◦ Chili oil (for serving)


Recipe

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 to 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 to 20 minutes. Season with more salt if needed. Strain stock into a large saucepan; discard solids. Add carrots, bring to a simmer, and cook until carrots are tender, about 5 minutes.

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. 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.

Makes 4 servings