Golden Chicken Soup Recipe

Prepare and simmer

Rinse the chicken pieces and pat dry. In a large pot, combine the chicken stock and water and bring to a gentle simmer over medium heat. Add the chicken, bay leaves, black peppercorns and 1 teaspoon of the kosher salt. Reduce the heat to low so the liquid barely simmers, cover partially, and simmer for 30 minutes until the chicken is cooked through and tender.

Remove the chicken to a plate using tongs. When cool enough to handle, shred the meat off the bones into bite-sized pieces; discard skin and bones (or reserve bones for extra stock). Reserve the cooking liquid in the pot — this is your base broth.

While the chicken simmers, dice the onion finely, slice the carrots into 1/4-inch rounds, and thinly slice the celery. Peel and finely mince the garlic and grate the ginger (or mince very fine).

In a medium skillet or the same pot if you have space, warm 1 tablespoon olive oil over medium heat. Add the diced onion and a pinch of salt and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add the sliced carrots and celery and cook for another 4–5 minutes until they begin to soften. Stir in the minced garlic and grated ginger and cook 1 minute until fragrant.

Stir in the turmeric, ground cumin, and ground coriander (if using) and cook for 30 seconds to bloom the spices.

Transfer the cooked vegetables and spices into the pot with the reserved broth. Bring the soup to a gentle simmer and cook for 10 minutes until the vegetables are tender.

If using short pasta, add it now and simmer until al dente according to package instructions (usually 7–10 minutes). If not using pasta, continue to the next step.

Return the shredded chicken to the pot and warm through for 2–3 minutes. Taste the soup and add remaining 1/2 teaspoon kosher salt (or to taste) and 1/2 teaspoon cracked black pepper, adjusting seasoning as needed.

Stir in the lemon juice and chopped parsley. Remove from heat and let sit 2 minutes to allow flavors to meld.

Ladle the soup into bowls and garnish with sliced scallions and an extra drizzle of olive oil. Serve hot.