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Turmeric-Ginger Chicken Soup

Turmeric-Ginger Chicken Soup

Chicken noodle soup never gets old. A small knob of fresh turmeric can replace the dried type.

Ingredients

  • 2 medium onions, unpeeled, quartered
  • 2 heads of garlic, halved crosswise
  • 1 4-inch piece ginger, unpeeled, thinly sliced
  • 1 tablespoon ground turmeric
  • 2 teaspoons black peppercorns
  • 2 teaspoons coriander seeds
  • 12 ounces carrots (about 4 medium), peeled, cut into ½-inch pieces on a diagonal
  • 8 ounces dried udon noodles scallions, very thinly sliced

Recipe Preparation

  • 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.

  • 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.

Nutritional Content

Calories (kcal) 600Fat (g) 9Saturated Fat (g) 2Cholesterol (mg) 175Carbohydrates (g) 53Dietary Fiber (g) 5Total Sugars (g) 11Protein (g)75Sodium (mg) 870Reviews SectionTo the question about "udon noodle scallions": Udon noodles are one ingredient and then beneath that should appear scallions, very thinly sliced. Unfortunately 'run together' in ingredients list.Delicious, a classic now in my household i make it like once a month and its a hit.LailaBonApNew York07/28/19I´ve made this about half a dozen times, and last time I had extra broth left over. So I froze it, then used it as the base when I made the recipe again soon after! The double broth yields a super concentrated chicken flavor that I totally recommend everyone try.KristianGProvidence, RI06/15/19What isudon noodles scallion? can't find it. John at [email protected] CAlifornia05/19/19Oh yes, I forgot that I also added scallions!I was looking for a recipe with tumeric in it and found this. I use tumeric for Sambar and wanted to use it in other dishes. This recipe is a great idea. I never follow a recipe exactly. I used one box of low sodium chicken broth and put all of the ingredients excpet the chili oil in my slow cooker. I added diced tomatoes and a bag of baby spinach. Soup came out so, so good. I did not use chili oil because this soup is spicy enough for my taste. Will definitely make this again. Thank you for sharing.This is my very favorite chicken soup recipe. I LOVE it!! Everyone should make it!! Thank you Claire & BA!My adaptations:Break whole chicken into parts; remove per recipe and refrigerate (along with broth); pull meat when cool. (It is much easier to remove chicken parts than a whole chicken from boiling hot broth.)Use fresh turmeric, a 2-3" knob approx., thinly slicedAfter straining, refrigerate soup until fat floats to top; strain fat and reserveGreat with your own additions, as other have mentioned! Mushrooms, leftover rice, chard or kale, etc. etc. SO GOOD.the recipe sounds amazing but what are udon noodle scallions?So good! I also added bok choy, mushrooms, the onions from the stock. Also used rice noodles and chili garlic paste.To “Anonymous, Columbia SC” ... This is NOT that much chicken per person: strictly speaking, it is two chcken leg quarters and two half breasts.... BUT, you cook the whole 3-4lb chicken and then you remove the meat an put the bones including the back/neck back to simmer and discard the skin, then discard those simmered bones as well. Do the math: you are discarding a significant amount of the weight of the chicken; what goes back into the soup is the boneless, skinless breast, thigh and that bit of drumstick meat. Means there is likely about 4-5 oz of cooked meat/serving. Pretty standard portion size. And ....this is a FANTASTIC recipe for this style of soup (using tumeric, ginger). Easy to customize. Highly recommend.AnonymousSF Bay Area, CA03/18/18Then everyone is getting almost a pound of chicken per serving? This does not make sense though the recipe looks good but something is not right with the serving amount. Eight servings would mean a lot of chicken also. Do people really make these recipes before they are printed?AnonymousColumbia, SC01/04/18Warms you to the core, perfect comfort food for snowy winters. Full of flavor and can be adapted for your taste as needed. I have also made this with vegetable stock from another bon appetit recipe and swapped out the chicken for tofu and it was still wonderful.Olivia_RGBoston, MA12/10/17Came out as beautiful if not more so than the picture. I added bok choy and shiitake mushrooms. Used ramen noodles and topped it off with a cruchy garlic chili sauce, otherwise, it would have been a little bland for my taste.AnonymousOakland, California11/30/17This recipe looks amazing. Will definitely make it soon. What color onion was used? White? Yellow?Thanks!emachineSt. Louis11/29/17


Watch the video: #StayHome Immune Boosting Asian Style Chicken Soup #WithMe (July 2021).