Ingredients (~4-6 servings)
- 1 whole chicken leg
- 1-2 garlic cloves
- 1 large knob fresh turmeric
- 1 (2-inch) knob fresh ginger
- 1 carrot
- 2 scallions, green and white parts separated
- 6 cups chicken broth
- 1 1/2 Tbsp neutral oil
- 1/2 lb (8 oz) rice noodles
- 1/2 lime
- Salt to taste
Poach the Chicken
Season the chicken leg with salt. You can do this up to 24 hours in advance and store it in the refrigerator.
Bring a pot of salted water or a portion of the chicken broth to a simmer. Add the chicken leg and poach it for ~20 minutes, or until the internal temperature reads ~160F.
Remove the chicken and set it aside to cool. Once cooled, pull the meat into spoon-sized pieces. You can discard the skin and bones.
Prepare the Aromatics
While the chicken poaches, prepare the aromatics. Peel and thinly slice the garlic, turmeric, and ginger. A mandolin is the ideal tool for this if you have one; it creates consistent, paper-thin slices.
Peel and slice the carrot. Dice the scallions, keeping the white and green parts separate.
Build the Soup
In a Dutch oven or large pot, heat the neutral oil over medium-low heat.
Add the garlic, turmeric, ginger, carrot, and the white parts of the scallions. Sauté the vegetables, adding a pinch of salt. Continue to sauté until the vegetables are soft but are not taking on any brown color.
Add the 6 cups of chicken broth and bring the soup to a boil.
Add the rice noodles, then reduce the heat to a simmer.
When the rice noodles are nearly done, add the pulled chicken, the juice of the half lime, and the green parts of the scallions.
Stir to combine and salt the soup to your taste. Serve immediately.
Golden Chicken Soup
Ingredients
Ingredients (~4-6 servings)
- 1 whole chicken leg
- 1-2 garlic cloves
- 1 large knob fresh turmeric
- 1 knob fresh ginger 2-inch
- 1 carrot
- 2 scallions green and white parts separated
- 6 cups chicken broth
- 1 1/2 Tbsp neutral oil
- 1/2 lb rice noodles 8 oz
- 1/2 lime
- Salt to taste
Instructions
- Season chicken leg with salt and poach in simmering water for 20 minutes until internal temperature reaches 160F.
- Remove chicken, cool, and pull meat into bite-sized pieces.
- Thinly slice garlic, turmeric, ginger, and carrot. Dice scallions, separating white and green parts.
- Heat oil in pot, sauté white scallion parts, garlic, turmeric, ginger, and carrot until soft.
- Add chicken broth and bring to boil.
- Add rice noodles and simmer.
- When noodles are nearly done, add pulled chicken, lime juice, and green scallion parts.
- Stir and season with salt to taste. Serve immediately.
