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.
