Turmeric-Ginger Chicken Soup
Recipe type: Soup
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
This TurmericGinger Chicken Soup recipe is almost buzzing with healthy foods (maybe a bit too much salt for me), and I'll go easy on the Chilli Oil, but it sounds a great one to begin with, not too heavy and if my result looks like this picture, I will want to devour it. Hope you like it too.
  • 1.5 -2 kg Chicken
  • 2 medium onions, unpeeled, quartered
  • 2 heads of garlic, halved crosswise
  • 1 10cm piece ginger, unpeeled, thinly sliced
  • 3 dried bay leaves
  • 1 tablespoon ground turmeric (or a small knob of fresh turmeric)
  • 2 tbsp black peppercorns
  • 2 teaspoons coriander seeds
  • Salt
  • 4 medium carrots, peeled, cut into ½ inch pieces on a diagonal
  • 450g dried udon noodles or rice noodles or even spaghetti
  • Scallions (spring onions) very thinly sliced
  • Chilli oil for serving
  1. Place chicken, onions, garlic ginger, bay leaves, turmeric, peppercorns, coriander seeds and several pinches of salt in a large pan or casserole.
  2. Pour in cold water to cover and bring to a boil over medium heat. Reduce heat and gently simmer until and instant-read thermometer entered into the thickest part of the breast registers 155 degrees - takes roughly 30-35 minutes.
  3. Transfer chicken to a plate and let cool slightly. Keep stock simmering.
  4. Remove skin from chicken: discard. Pull meat from bones and shred into bite-sized pieces: set aside.
  5. Return bones and carcass to stock. Increase heat and bring stock to a boil and cook until reduced by about one-third, approx. 15 -20 minutes. Taste, and season with a bit more salt if needed.
  6. Strain stock into a large saucepan, discard solids. Add carrots, bring to a simmer and cook until carrots are tender, about 5 minutes.
  7. Meanwhile, cook noodles in a large pan of boiling salted water, stirring occasionally, until al dente. Drain and rinse under cold water to stop cooking. (If using rice noodles or spaghetti, cook as suggested on packet).
  8. 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 and top soup with spring onions and drizzle with a little chilli oil if you like the heat.
Nutrition Information
Calories: 600 Fat: 9g Saturated fat: 2g
Recipe by www.sharingourfoodadventures.com at https://sharingourfoodadventures.com/searching-for-turmeric-recipes/