When you’re feeling under the weather, this turmeric chicken soba soup is the place to the turn to – rich, homemade broth with spicy chicken and soba.
When you’re feeling a little under the weather, what’s your go-to? If you said chicken soup, you’re in good company. if you want to try a new spin on a chicken soup recipe, try out this chicken soba with turmeric. The combination of turmeric, garlic, ginger, and Thai chili peppers will be the perfect treatment for days where you’re just not feeling yourself.
This turmeric chicken soba soup loads up on aromatic, spicy, warming flavors. From a rich, homemade chicken stock to aromatic garlic and ginger flavors.
I amp up the heat in this chicken soba with Thai chili peppers – 6 of them! If you can’t handle heat, reduce the number of peppers or omit them entirely.
This turmeric soba is the cure to whatever ails you, really! It’s so beyond comforting and filling and flavorful.
One of my favorite parts of this turmeric soba soup is the crispy garlic that is piled on top at the end. It adds the perfect amount of textural contrast to this dish.
Looking for more comforting soup recipes? Check my archives!
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Turmeric Chicken Soba Soup
- 3 large chicken leg quarters
- 10 cups water
- 1 tablespoon neutral cooking oil
- 1 large yellow onion peeled and sliced
- 8 cloves garlic peeled
- 2 inch piece of ginger peeled
- 1 tablespoon sesame oil
- 6 Thai chili peppers trimmed
- 1 tablespoon turmeric
- 6 scallions trimmed and minced (white and green parts kept separate)
- 16 ounces soba noodles
- 8 ounces yu choy tips or two handfuls baby spinach
- Salt and pepper to taste
- Crispy Garlic:
- 3 cloves garlic thinly sliced
- 1/4 cup neutral oil
- For Serving:
- Sesame oil
- Sesame seeds
Prepare Chicken Stock:
- In a large stock pot, combine the chicken leg quarters and the water and season liberally with salt. Bring to a boil and then simmer for 45 minutes, periodically skimming the surface for foam.
- Once the chicken is completely cooked through, transfer to a plate and allow to cool. After the chicken is cool enough to handle, pick the meat from the bones and discard the bones and skin.
- Pour the stock into a large bowl through a fine-mesh sieve and reserve the stock. You need 8 cups stock for this recipe. Carefully wipe out the stock pot and return it to the stove.
- Combine garlic, ginger, Thai chili peppers, and sesame oil in a food processor and pulse until finely chopped. Set aside.
Prepare Soup Base:
- Heat the 1 tablespoon neutral cooking oil over medium high heat in the stock pot. Once hot, add the sliced onion and cook, stirring regularly, for 8-10 minutes or until the onion is well-browned.
- Add the finely chopped aromatics from the food processor, along with the white parts of the scallions, and cook for 1 minute or until fragrant.
- Pour in the reserved 8 cups chicken stock and bring to a boil. Taste and season with salt and pepper.
Finish the Soup:
- Add the cooked chicken, turmeric, and yu choy tips to the soup. Taste and season to your preferences. Reduce heat and simmer for 15 minutes.
Cook the Noodles and the Crispy Garlic:
- Bring water to a boil in a separate pot. Cook the soba noodles according to package instructions. Drain and rinse and set aside.
- In a small saucepan, heat the 1/4 cup neutral oil over medium heat. Once hot, add the garlic, stirring regularly, for about 1 minute or so until golden brown but not burned. Pour the oil and garlic into a heatproof container. Set aside.
- Divide the cooked noodles between bowls and ladle the hot chicken turmeric soup on top. Garnish with the minced scallion greens, crispy garlic, a teaspoon of the garlic oil. Drizzle with sesame oil and a sprinkle of sesame seeds, if desired. Enjoy!