Turmeric Ginger Chicken Soup

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Turmeric Ginger Chicken Soup

Prep 20 m

Cook 30 m

Ready In 50 m

4 Servings

410 Calories


Chicken noodle soup never gets old. If you don’t have udon for this recipe, use rice noodles or regular old spaghetti. A small knob of fresh turmeric can replace the dried type.

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  1. 1 (3 1/2–4-pound) chicken

  2. 2 medium onions, unpeeled, quartered

  3. 2 heads of garlic, halved crosswise

  4. 1 (4-inch) piece ginger, unpeeled, thinly sliced

  5. 3 dried bay leaves

  6. 1 tablespoon ground turmeric

  7. 2 teaspoons black peppercorns

  8. 2 teaspoons coriander seeds

  9. Kosher salt

  10. 12 ounces carrots (about 4 medium), peeled, cut into 1/2-inch pieces on a diagonal

  11. 8 ounces dried udon noodles scallions, very thinly sliced

  12. Chili oil (for serving)


  1. 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°F, 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.

  2. Strain stock into a large saucepan; discard solids. Add carrots, bring to a simmer, and cook until carrots are tender, about 5 minutes.

  3. 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.

  4. 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.

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