Ginger and Turmeric Chicken Soup Recipe
Classic chicken soup gets an infusion of spice and cold-blasting ingredients.
The ginger and turmeric add a nice spicy kick to it, keeping the energy levels up and helping the immune system ward off anything that might be going around. The lemon takes classic chicken soup to another level with a burst of freshness. And perhaps the best part of this soup is that it’s made with a remaining chicken carcass, so you can take bones from a chicken you have cooked and upcycle them into an entirely new dish.
Ingredients
1 chicken carcass
3 chicken giblets
3 large white onions, quarters
2 cloves garlic
2 large carrots, chopped
2 stalks celery, chopped
¼ inch piece fresh ginger
½ inch piece fresh turmeric (can substitute with 1/4 tsp dried turmeric)
Juice of 1 lemon (keep the lemon after squeezing)
3 bay leaves
1 spring onion, finely chopped (for serving)
noodles of your choice
chilli flakes (optional)
Directions
Directions
Pre-heat the oven to 400F. Place the carcass and giblets on a roasting dish and roast for 20 minutes, or until they start to brown.
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.
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.
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.
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