This golden-hued soup is just what you need when the temperature starts to dip or you are feeling a little under the weather.
Golden Chicken Noodle Soup with Turmeric and Ginger
Golden Chicken Noodle Soup with Turmeric and Ginger
Fiona Kennedy
8
30 minutes
2 hours
soup
Ingredients
8 skin-on, bone-in chicken thighs (about 3 lb)
2-in. piece of ginger, thinly sliced
1 head of garlic, sliced in half horizontally
1 large onion, skin removed and cut in half
1/2 tsp. whole black peppercorns (5015)
4 medium carrots, peeled and cut into 1/4-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
Directions
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 heat, remove chicken thighs from pot and transfer to a bowl until cool enough to handle.
Remove skin from chicken thighs and discard. Remove meat from bones, tear into bite-sized pieces and set aside in a bowl. Return bones back 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 stock into another pot and discard solids. Add carrots to chicken stock and bring mixture again to a simmer over medium-high heat. Reduce heat to medium and cook carrots for 5 minutes. Add pasta to broth and cook according to directions on package. Stir in chicken meat and Italian parsley and cook 1 minute more until chicken is warmed through. Serve hot.