Ginger and Turmeric Chicken Soup Recipe
Servings
4-6people
Servings
4-6people
Ingredients
Instructions
  1. Preheat the oven to 400 F. Place the carcass and giblets on a roasting dish and roast for 20 minutes, or until they start to brown.
  2. Transfer them to a large pot with any of the residual liquid. Add the remaining ingredients, along with the squeezed lemon. Cover all of the ingredients with cold water and bring to a boil.
  3. Once boiling, cover and reduce the heat to low and leave to cook for 5-6 hours. Season with a pinch of salt if needed. Drain the soup through a colander, catching the broth in another pot.
  4. To serve, add another squeeze of lemon juice, some of the carrots (if you prefer your carrots more firm, you can cook some freshly chopped ones in the soup 10 minutes before serving), a handful of noodles, and a sprinkle of spring onion and chili flakes.
Recipe Notes

This article originally appeared on The Nosher.