Chicken Soup

  • 30 Dec - 05 Jan, 2018
  • Mag The Weekly
  • Cookery


· 3½-4lb. chicken

· 2 medium onions, unpeeled and quartered

· 2 heads of garlic, halved crosswise

· 4-inch piece ginger, unpeeled, thinly sliced

· 3 dried bay leaves

· 1tbsp ground turmeric

· 2tsp black peppercorns

· 2tsp coriander seeds

· Salt to taste

· 4 medium carrots, peeled and cut into ½-inch diagonal pieces

· Spring onions, very thinly sliced

· Chilli oil, for serving


Place chicken, onions, garlic, ginger, bay leaves, turmeric, peppercorns, coriander seeds and several pinches of salt in a large pot. Pour 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 the breast registers 155°C, for about 30-35 minutes. Transfer chicken to a plate and let it cool slightly; keep stock simmering. Remove skin from chicken and discard. Pull meat from bones and shred into bite-sized pieces and set aside. Return bones and carcass to stock. Increase heat and bring stock to a boil; cook until reduced by about one-third, for around 15-20 minutes. Season with more salt if needed.

Strain stock into a large saucepan; discard solids. Add carrots, bring to a simmer, and cook until carrots are tender, for about five minutes. Meanwhile, cook noodles in a large pot of salted boiling 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 and top the soup with spring onions and drizzle with chilli oil.