Golden Ginger Chicken Noodle Soup

⏱ 50 min · Serves 4

A restorative bowl of clear, glossy broth with tender shredded chicken, sweet carrots and slippery noodles, lifted with fresh ginger, turmeric and a squeeze of lemon. It tastes like it simmered all day but comes together in under an hour in one pot.

Per serving: 420 kcal · 29.0g protein · 38.0g carbs · 17.0g fat

Ingredients

• 1 tbsp olive oil
• 1 onion, finely diced
• 2 carrots, sliced into coins
• 2 celery sticks, sliced
• 3 garlic cloves, thinly sliced
• 1 tbsp fresh ginger, finely grated
• 1/2 tsp ground turmeric
• 1.5 litres good chicken stock
• 500g bone-in, skin-on chicken thighs (about 4)
• 2 bay leaves
• 150g fine egg noodles or spaghetti, broken in half
• Juice of 1/2 lemon
• 2 tbsp chopped flat-leaf parsley or dill
• Salt and black pepper, to taste

Method

1. Heat the oil in a large pot over medium heat. Add the onion, carrots and celery with a pinch of salt and cook gently for 8 minutes until softened but not browned.
2. Stir in the garlic, ginger and turmeric and cook for 1 minute until fragrant.
3. Pour in the stock, then add the chicken thighs and bay leaves. Bring to a bare simmer, cover partly, and cook for 25 minutes until the chicken is cooked through and tender.
4. Lift the chicken out onto a plate. Discard the skin and bones and shred the meat into bite-sized pieces with two forks.
5. Bring the broth back to a boil, add the noodles and cook for 4-6 minutes, until just tender.
6. Return the shredded chicken to the pot, remove the bay leaves, and season generously with salt and pepper.
7. Turn off the heat, stir in the lemon juice and most of the herbs. Ladle into bowls, scatter with the remaining herbs and serve hot with extra lemon on the side.