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Recipe Detail Page
Golden Chicken Noodle Soup
Spring 2024
When you’re under the weather, there’s nothing more soothing than a bowl of chicken noodle soup. This one gets its bright hue from turmeric, an ingredient known for its anti-inflammatory properties. Also redolent with ginger and a healthy dose of black pepper, this soup will help get you feeling better in no time.
Serves 4 to 6
2 tbsp (30 mL) canola oil
1 medium onion, finely chopped
2 tbsp (30 mL) minced ginger
8 garlic cloves, thinly sliced
1 bunch scallions, thinly sliced, whites and greens separated
1 tsp (5 mL) turmeric
1/2 tsp (2 mL) freshly ground black pepper
6 cups (1.5 L) water
1 bay leaf
Fine sea salt to taste
2 skin-on, bone-in chicken breasts, about 1 1/2 lbs (680 g) total
1/4 lb (115 g) thin, round rice noodles, broken into 1-inch (2.5-cm) pieces
4 stalks celery, chopped
1/3 cup (80 mL) finely chopped dill
1. Heat oil in a large Dutch oven over medium-high heat. Add onion, ginger, garlic and scallion whites. Cook until softened, about 3 minutes. Add turmeric and black pepper and stir until fragrant, about 30 seconds. Add water and bay leaf. Lightly season with salt. Bring to a simmer, then add chicken and reduce heat to low. Cover and cook until chicken is cooked through, about 20 minutes.
2. Using tongs, transfer chicken to a cutting board. Let rest until cool enough to handle. Remove and discard skin and bones. Shred meat or cut into bite-size pieces.
3. Raise heat to medium and add noodles to pot. Cook, uncovered and stirring occasionally, until springy but still slightly firm, about 8 minutes. Return chicken to pot along with celery. Cook until celery is bright green and noodles are fully cooked, 3 to 5 minutes more. Remove from heat. Stir in half the scallion greens and the chopped dill.
4. Divide between warmed bowls, top with remaining scallion greens.
Serves 4 to 6
