so i officially am obsessed with this cozy heart warming soup, it is fragrant with coriander, onion, ginger and is incredibly easy to make. i originally made this after a caught a terrible cold in june, now i make this not only as a cold remedy but whenever i need a little pick me up. seriously this soup makes me feel like a whole new woman! i snagged this recipe from bon appetit and have adjusted it so that it only makes about half the amount (mostly because this girl has yet to purchase a stock pot large enough to fit a whole bird hah!). this recipe takes a bit longer than heating up some store bought bone broth, but you get a lot more soup this route for a lot less money. i hope you enjoy this recipe. cuddle up on the couch with a big bowl of this magic soup and get rid of those colds this chilly season, nobody has time for that!
turmeric-ginger chicken soup
serves 4-6 or enough soup for one person with a cold for about 2 days
half of a 1 3½–4-pound chicken
1 medium onion, unpeeled, quartered
1 head of garlic, cut halfwise
1 2-inch piece ginger, unpeeled, thinly sliced
2 dried bay leaves
1 tbsp ground turmeric
1 tsp black peppercorns
1 tsp coriander seeds
2 carrots, chopped
dried udon noodles (if i am deathly ill i will skip the noods)
Chili oil (for serving)
cut the chicken in half, save the other half for more soup at a later time or a roast chicken mmmm. place chicken and basically everything else (onion, garlic, ginger, bay leaves, turmeric, peppercorns, coriander seeds, and several pinches of salt in a large pot (largest you got).
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.
**i highly recommend a thermometer, it has changed the way i cook especially chicken! shout out to my mama for sending me one! you can get one here on amazon if you need one. trust! it is a lifesaver. protein is pricey and nobody wants to waste $$ on a dry bird.
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. drizzle with chili oil. (i highly recommend this step! it makes it truly pop and hey clears those sinuses too).
eat your heart out babes
s k y