Turmeric ginger chicken soup with noodles

Chicken soup seems to be an important dish for many countries. In Odessa it was claimed to be a cure against all possible illnesses (no wonder, as Odessa has a big Jewish population and a rich chicken soup is a staple of East European Jewish cuisine). In Bratislava, chicken soup also plays the key role  on Sunday family dinner. I can cook  this soup both in Odessa and Bratislava styles but I’m always open to new ideas so I tried turmeric and ginger chicken soup and I’ve fallen in love with it now 🙂
(🇸🇰 slovenský preklad nájdete za anglickým textom)

Ingredients

(makes 4 portions)

2 chicken breasts (preferably with bones)

2 medium yellow onions, peeled and cut in half

3 garlic cloves, peeled

3 medium carrots, peeled, but into round slices

7-8cm piece of ginger, peeled (you can use more or less ginger depends on how spicy taste you want to get)

1 celery stalk

2 tsp ground turmeric

3 bay leaves

200g of your favourite noodles (I had bucatini pasta cut in shorter pieces)

Salt, black pepper (it’s better to use peppercorns, but I hate peppercorns in my soup so I use ground black pepper.)

Greens (scallions or chives) for serving.

Directions

  1. Make a stock. Add approx. 2l. of cold water to a pot. Add chicken, onions, garlic, ginger, celery, bay leaves and turmeric. Bring to boil on medium heat, then reduce the heat to low and cook for 40 minutes skiming the foam from the top.
  2. Take chicken out of the pot, debone it, shred the meat and return the bones to a stock. Increase the heat to medium and cook for another 15 minutes.
  3. Remove all solids from the stock, add sliced carrot, season with salt and pepper and cook on medium heat until carrot is tender.
  4. Cook noodles and when it is ready put it into the plates. Add chicken meat and stock with carrots.

Serve immediately with fresh greens. This chicken soup is rather winter recipe (as I don’t like ginger in my summer vegetable stocks) so now it is perfect season for it.

🇸🇰 Kurkumová slepačia polievka so zázvorom
(cca 4 porcie)
2ks kuracie prsia (najlepšie s kosťami)
2ks stredné žlté cibule, olúpané a nakrájané na polovicu
3 strúčiky cesnaku
3 stredné mrkvy, ošúpané, nakrájané na kolieska
7-8 cm kus zázvoru, ošúpaný (môžete použiť viac alebo menej zázvoru, závisí od toho, akú pikantnú chuť chcete)
1 stopka zeleru
2 ČL kurkumy
3 bobkové listy
200g vašich obľúbených cestovín (ja som mal bucatini nakrájané na kratšie kúsky)
Soľ, čierne korenie (alebo korenie na vývar v pyramídkach)
Nasekané bylinky (jarná cibuľka alebo pažítka) na servírovanie.

Postup
1. Uvaríme vývar: do hrnca nalejeme cca 2l studenej vody, pridáme kuracie prsia, cibuľu, cesnak, zázvor, zeler, korenia na vývar, bobkový list a kurkumu. Necháme zovrieť na strednom ohni, potom znížime teplotu na menšiu a varíme ešte 40 minút. Nezabúdame opatrne zbierať penu.
2. Vyberieme mäso z vývaru, vyberieme z neho kosti, mäso natrháme na menšie kúsky a kosti vrátime na hrnca. Zvýšime teplotu na strednú a varíme ďalších 15 minút.
3. Z hrnca vyberieme všetky suroviny, pridáme plátky mrkvy, osolíme a varíme na strednom ohni, až kým mrkva nebude mäkká.
4. Uvaríme cestoviny a ich potom rozdelíme na taniere. Pridáme kuracie mäso a vývar s mrkvou.
Servírujeme s čerstvými bylinkami.
Táto kuracia polievka je skôr zimný recept (aspoň pre mňa, lebo zázvor sa mi do letných zeleninových vývarov nehodí), takže teraz je na ňu to spravené obdobie.

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