Allergy Season Elixer: Turmeric-Ginger Chicken Soup


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.

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