Turmeric-Ginger Chicken Noodle Soup

There is nothing better on a cold day or when you have a cold than a hot bowl of your favourite soup. Tumeric and Ginger are the perfect touch to any soup to help give you that boost to ensure that you get over your cold quickly or put off getting sick for as long as you can. This recipe can be adapted if you don't have a whole chicken to just chicken breasts or you can make a vegan version too. You can also sub rice noodles or even spaghetti noodles.


  • 1 4lb Sunworks Chicken
  • 2 medium onions, unpeeled, quartered
  • 2 heads of garlic, halved crosswise
  • 1 4-inch piece of ginger, sliced thinly
  • 3 dried bay leaves
  • 1 piece of turmeric (about the size of your thumbnail)
  • 2 tsp black peppercorn
  • 2 teaspoon coriander seeds
  • kosher salt
  • 4 Medium carrots sliced diagonally
  • 8 oz noodles
  • Scallions sliced thinly for garnish
  • Chilli oil (for servings)


  1. Combine all ingredients in a large pot and fill with cold water until everything is fully submerged, cover and bring to a boil over medium-high heat. Lower heat to maintain a gentle simmer until the internal temperature of the breast reads 155º, roughly 35 minutes. 
  2. Transfer chicken to a plate to cool and keep stock simmering. Remove skin from chicken; discard. Pull meat from the bones and shred into bite-sized pieces and set aside. Return the bones to stock. Bring stock back up to a boil until it has reduced by a third, roughly 15 minutes.
  3. Strain stock into a large saucepan; discard solids. Add carrots and simmer until the carrots are tender, about 5 minutes.
  4. Meanwhile cook noodles according to their instructions to al dente; drain and rinse under cold water to stop cooking.
  5. divide noodle into bowls. Add the chicken meat to the stock and cook just until heated through; Serve the broth and chicken over the noodles and top with scallions and chilli oil, if desired