RECIPE

Chicken Noodle Soup with Turmeric and Herbs

Name: Chicken Noodle Soup with Turmeric and Herbs
Cook time: 1 h
Yield: 6-8

Recipe Created For

3.3 L Stainless Steel Saucier

Main Course

Poultry

Cook Time

Over 1 hour

Serving Size

6-8

Cook Mode

INGREDIENTS

¼ cup butter
4 small carrots, peeled and cut into ¼-inch rounds on an angle
1 large leek, thinly sliced
3 garlic cloves, peeled and slightly crushed
1 piece ginger, about 2 inches long, peeled and halved
8 cups chicken stock or water
2 tsp ground turmeric
2 tsp ground fennel seeds
A few flat-leaf parsley sprigs, plus more for serving
A few tarragon sprigs, plus more for serving
2 bay leaves
¾ lb long noodles of your choice, broken into pieces about 2 inches long
2 to 3 cups leftover cooked chicken, shredded (see note)
Chili oil, to taste (optional)

EQUIPMENT

INGREDIENTS

¼ cup butter
4 small carrots, peeled and cut into ¼-inch rounds on an angle
1 large leek, thinly sliced
3 garlic cloves, peeled and slightly crushed
1 piece ginger, about 2 inches long, peeled and halved
8 cups chicken stock or water
2 tsp ground turmeric
2 tsp ground fennel seeds
A few flat-leaf parsley sprigs, plus more for serving
A few tarragon sprigs, plus more for serving
2 bay leaves
¾ lb long noodles of your choice, broken into pieces about 2 inches long
2 to 3 cups leftover cooked chicken, shredded (see note)
Chili oil, to taste (optional)

EQUIPMENT

In a 3.3 L Stainless Steel Saucier over medium heat, melt the butter. Add the carrots and leek. Season with salt and pepper. Cook, stirring occasionally, until starting to soften, about 6 minutes. Add the garlic and ginger. Cook for 2 more minutes.

Add the chicken stock, spices, herbs and bay leaves to the Saucier. Season with salt and pepper. Bring to a boil. Cover and let simmer over medium-low heat for 15 minutes.

Meanwhile, in a 6.6 L Stockpot of salted boiling water, cook the noodles until tender. Drain and divide among your Cereal Bowls.

Remove the lid from the Saucier. Discard the garlic, ginger, herbs and bay leaves. Add the shredded chicken to the soup and cook for a minute or so to reheat. Adjust the seasoning of the soup.

Using a Revolution Ladle^®, spoon the hot soup and chicken over the noodles in the Bowls. Top with chopped parsley and tarragon. Drizzle with chili oil to taste, if using.

Note

This recipe is great with leftover chicken from our Roast Chicken with Lemon, Sumac and Garlic.