A chicken noodle soup fit for ‘grown ups’!

1 (3 ½ – 4lb) chicken

2 medium onions unpeeled and quartered

2 heads of garlic, halved lengthwise

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

3 dried bay leaves

1 tbs ground turmeric

2 tsp black peppercorns

2 tsp coriander seeds

Kosher salt

12oz (about 4 med. Sized) carrots, peeled and cut into ½ inch pieces

8oz dried udon noodle scallions, thinly sliced


Original recipe found at: www.bonappetit.com

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°, 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.

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 scallions and drizzle with chili oil.

  Print Recipe

Do you have an idea for the next great Creation? We’d love to hear from you!

Click Here

  Imprimer la recette

Vous avez une idée pour la prochaine grande création? Nous aimerions que vous nous en fassiez part!

Cliquez ici