Turmeric Ginger Chicken Soup Recipe

Turmeric Ginger Chicken Soup Recipe

Making this hearty turmeric ginger chicken soup recipe will be the stock that cures what ails you! The changing seasons can bring on some challenges to the immune system, but a good stock loaded with health is just what the body ordered. And Fiji Joe Turmeric is a big step in the right direction!

Ingredients for turmeric soup recipe:

1 whole chicken (3½–4-pounds in size)
2 medium onions, unpeeled, quartered
2 heads of garlic, halved crosswise
1 4-inch piece ginger, unpeeled, thinly sliced
3 dried bay leaves
1 heaping tablespoon Fiji Joe Turmeric
2 teaspoons black peppercorns
2 teaspoons coriander seeds
Kosher salt
12 ounces carrots (about 4 medium), peeled, cut into ½-inch pieces on a diagonal
8 ounces dried udon noodles
Scallions, very thinly sliced
Chili oil (for serving)

Instructions for turmeric soup recipe:

🐓 Let’s make the stock! Place chicken, onions, garlic, ginger, bay leaves, Fiji Joe 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 the breast registers 155°, 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 the 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 for 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. Top soup with scallions and drizzle with chili oil.