Turmeric-Ginger Chicken Soup

Ingredients for Turmeric-Ginger Chicken Soup

• 1 (3 1/2–4-pound) chicken

• 2 medium onions, unpeeled, quartered

• 2 spicchi d'aglio, tagliati a metà trasversalmente

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

• 3 dried bay leaves

• 1 cucchiaio di curcuma macinata

• 2 cucchiaini di pepe nero in grani

• 2 cucchiaini di semi di coriandolo

• Sale kosher

• 350g carrots (about 4 medium), peeled, cut into 1/2-inch pieces on a diagonal

• 230g dried udon noodles

• Spring onions, very thinly sliced

• Chilli oil (for serving)

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 68°C, 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.

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. Top soup with spring onions and drizzle with chilli oil.

Avvertenza

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