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TURMERIC-GINGER CHICKEN SOUP

Dairy Free   Gluten Free   Sugar Free

SERVES:4,    TIME: 60 min 

Chicken noodle soup never gets old, it's the perfect winter warmer. If you don’t have udon for this recipe, use rice noodles or just spaghetti. A small knob of fresh turmeric can replace the dried type - use what you have on hand. 

 

Ingredients: 

  • 1,5 kg - 2 kg free range chicken
  • 2 medium onions, unpeeled, quartered
  • 2 heads of garlic, halved crosswise
  • 10cm piece of ginger, unpeeled, thinly sliced
  • 3 dried bay leaves
  • 1 tablespoon ground turmeric
  • 2 teaspoons black peppercorns
  • 2 teaspoons coriander seeds
  • pinch of salt
  • 4 medium carrots, peeled, cut into 1cm thick circles on a diagonal
  • ca 250grams dried udon noodles
  • Scallions, very thinly sliced
  • Chili oil (for serving)

 

 

Method: 

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°, 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.

2. Strain stock into a large saucepan; discard solids. Add carrots, bring to a simmer, and cook until carrots are tender, about 5 minutes.

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.

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.

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