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SKU
7082-b-1

7082 Golden Chicken Noodle Soup with Turmeric and Ginger

7082 Golden Chicken Noodle Soup with Turmeric and Ginger

7082 Golden Chicken Noodle Soup with Turmeric and Ginger

 

Serves 8

 

8 skin-on, bone-in chicken thighs (about 3 lbs.)

2-in. piece of ginger, thinly sliced

1 head of garlic, sliced in half horizontally

1 large onion, peeled and cut in half

3 Tbs. Original Turmeric seasoning (7082)

2 bay leaves

½ tsp. whole black peppercorns

4 medium carrots, peeled and cut into ¼-in. dice (about 2 cups)

4-oz. thin egg tagliatelle, broken up into 1-in. pieces or egg noodles of your choice

2 Tbs. chopped Italian parsley

 

  1. Place chicken, ginger, garlic, onion, turmeric seasoning, bay leaves, and peppercorns in a large pot and add 12 cups of water.  Bring mixture to a simmer over medium-high heat and then reduce heat to maintain a gentle simmer for 30 minutes.  Turn off stove, and remove chicken thighs from pot and transfer to a bowl until cool enough to handle.

  2. Remove skin from chicken thighs and discard.  Remove meat from bones and shred.  Return bones to pot and bring mixture back to a simmer over medium-high heat.  Reduce heat to maintain a gentle simmer and continue to cook for 1 hour.  Strain mixture and discard solids.  Return broth to pot (you should have about 10 cups), add carrots and bring mixture again to a simmer over medium-high heat.  Reduce heat to medium and cook carrots for 5 minutes.  Return chicken meat to pot and bring mixture to a simmer.  Add pasta, and cook according to manufacturers instructions.  Stir in parsley and serve immediately.
More Information
SKU 7082-b-1
Ingredients

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Tips Notes

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Prep Time 15 minutes
Cook Time 1 Hour
Total Time 2 Hours
Yield 8 servings
Level Medium
Credits Chef Fiona Kennedy
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