Allergy season has come early in Greensboro which as resulted in welcomed warm days and unwelcome challenges of allergy season. After weeks of sniffles and bad nights of sleep, I finally convinced myself to seek medical attention on Monday morning with hopes of relief. And, I found it in a cocktail of prescribed medication combined with a day of rest and this Allergy Season Elixer of Turmeric-Ginger Soup.Between the traditional well-known perks of homemade chicken soup and the newly published benefits of trumeric , this is the trick!

Many of my friends commented that only I would cook when I’m sick, however, it’s so easy to hop from the bed to check on a long stew of homemade soup and occasionally chop and stir.  Make this on a sick day, a cold day or any day you’re looking to perk yourself up with a homemade healthy soup.

Turmeric-Ginger Chicken Soup, Bon Appetit Magazine 

• 1 3½–4-pound chicken
• 2 medium onions, unpeeled, quartered
• 2 heads of garlic, halved crosswise
• 1 4-inch piece ginger, unpeeled, thinly sliced
• 3 dried bay leaves
• 1 tablespoon ground 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 of mushrooms, sliced thin
• 8 ounces dried udon noodles scallions, very thinly sliced
• Chili 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 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. Season with more salt if needed.

Strain stock into a large saucepan; discard solids. Add carrots and mushrooms, 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.