With some powerful antioxidants, vitamins and much more, this turmeric, ginger and chicken soup is more than just your average winter-warmer!
SERVES 6 // COOKING TIME 1 hour
3 tbsp olive oil
2 onions, peeled and sliced
2 cloves garlic, peeled and chopped
1 tbsp ground turmeric
1 tbsp peeled and grated ginger
2 tsp coriander seeds
2 tsp black peppercorns
2 bay leaves
3 cups chicken stock
2 carrots, peeled and thinly sliced
1 roast chicken, shredded
200 g udon noodles, cooked
1. Heat the oil in a pot over medium heat. Add the onions, garlic, turmeric, ginger, coriander seeds, peppercorns, bay leaves and several pinches of salt. Fry for about 5 minutes, until the onions are slightly browned.
2. Add the stock and bring to the boil. Reduce the heat to low and add the carrots. Simmer for 30 minutes.
3. Add the chicken and noodles to the soup. Cook for 5 minutes, until heated through.