A delicious shredded chicken soup served with udon noodles for a hearty meal. Chicken, carrots, turmeric, chilli, coriander and ginger make for a delicious broth that infuses into the chicken and makes for a great dish on those cold winter days. A little more involved in the preparation but well rewarded in the flavours, give it a go for yourself.

Serves: 2
Time: 40 mins

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Ingredients:

• 1 small sized chicken
• 1 packet dried udon noodles
• 1 medium peeled carrots, cut into ½-inch pieces on a diagonal
• 1-inch piece ginger, unpeeled, thinly sliced
• 3 dried bay leaves
• 1 medium onions, unpeeled, quartered
• 1 head of garlic, halved crosswise
• 1 teaspoons black peppercorns
• ½ teaspoons coriander seeds
• ½ scoop Turmeric Active
• Salt
• Chilli oil (for serving)

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Instructions:

• Place chicken, onions, garlic, ginger, bay leaves, turmeric, peppercorns, coriander seeds, and several pinches of salt in cooking pot.
• Pour in cold water to cover and cook in microwave for 15 minutes. Turn over and cook for another 15 minutes.
• Transfer chicken to a plate, let cool and remove skin from chicken; discard.
• Pull meat from bones and shred; set aside.
• Return bones and carcass to stock in cooking pot. Cover and cook in microwave for 5 minutes. Season with more salt if needed.
• Strain stock; discard solids and return to cooking pot. Add carrots and cook until tender, approximately 5 minutes. Pour into large bowl and set aside.
• Place noodles in a cooking pot with 1 1/3 cups salted water. Cook in microwave for 3 minutes or until al dente; drain and rinse under cold water to stop cooking. Divide noodles among bowls.
• Place shredded chicken, carrots and stock in cooking pot. Cook in microwave for 30 seconds to heat up. Season with more salt if needed. Ladle mixture over noodles. Top soup with scallions and drizzle with chili oil.
• Serve and enjoy.