Name: Turmeric-Ginger Chicken Soup
Yield: 4 Servings
Ingredients: 1 3½–4-pound chicken; 2 medium onions, unpeeled, quartered; 2 heads of garlic, halved crosswise; 1 4-inch piece ginger, unpeeled, thinly sliced; 3 dried bay leaves; 1 tablespoon ground turmeric; 2 teaspoons black peppercorns; 2 teaspoons coriander seeds; Kosher salt; 12 ounces carrots (about 4 medium), peeled, cut into ½-inch pieces on a diagonal; 8 ounces dried udon noodles; Scallions, very thinly sliced; Chili oil (for serving)

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Gentl & Hyers

Chicken noodle soup never gets old. If you don’t have udon for this recipe, use rice noodles or regular old spaghetti. A small knob of fresh turmeric can replace the dried type.

Recipe notes