Name: Chicken Noodle Soup with Turmeric, Ginger, and Lemongrass
Total time: 1 h
Cuisine: Asian
Ingredients: 1 (2½-pound) rotisserie chicken; 12 cups water; 1 bunch cilantro; 1 shallot, quartered; 1 garlic head, halved crosswise; 3 scallions, halved lengthwise; 2 lemongrass stalks, trimmed to bottom 8 inches and smashed; 6 fresh turmeric roots, sliced thin; 8 ounces fresh ginger, sliced thin; 1 tablespoon cracked black peppercorns; 1 tablespoon table salt; 4 ounces (¼-inch-wide) rice noodles; ⅓ cup chopped fresh cilantro; 3 scallions, sliced thin; 4 (2-inch) strips lemon zest, sliced thin, plus 2 tablespoons juice; 2 teaspoons fish sauce

Chicken Noodle Soup with Turmeric, Ginger, and Lemongrass

By Nik Sharma

Published on March 9, 2026

Time

1 hour

Yield

Serves 4 to 6

Chicken Noodle Soup with Turmeric, Ginger, and Lemongrass

Ingredients

STOCK

1 (2½-pound) rotisserie chicken 12 cups water 1 bunch cilantro 1 shallot, quartered1 garlic head, halved crosswise3 scallions, halved lengthwise2 lemongrass stalks, trimmed to bottom 8 inches and smashed6 fresh turmeric roots, sliced thin8 ounces fresh ginger, sliced thin1 tablespoon cracked black peppercorns 1 tablespoon table salt

SOUP

4 ounces (¼-inch-wide) rice noodles ⅓ cup chopped fresh cilantro 3 scallions, sliced thin4 (2-inch) strips lemon zest, sliced thin, plus 2 tablespoons juice2 teaspoons fish sauce

Before You Begin

You don’t need to peel the turmeric roots or fresh ginger for the stock. One cup of cooked rice is also a good substitute for the noodles.

Instructions

for the stock

Remove skin and meat from 1 rotisserie chicken; shred meat into bite-size pieces and refrigerate. Add chicken skin and bones to large Dutch oven with 12 cups water; 1 bunch cilantro; 1 quartered shallot; 1 head garlic, halved crosswise; 3 scallions, halved lengthwise; 2 lemongrass stalks, trimmed to bottom 8 inches and smashed; 6 thinly sliced turmeric roots; 8 ounces thinly sliced ginger; 1 tablespoon cracked black peppercorns; and 1 tablespoon table salt. Bring to boil over high heat, then reduce heat to low and simmer, uncovered, until vegetables are very tender and flavors have melded, 30 minutes.

Strain stock through fine-mesh strainer into large bowl; discard solids. Wipe pot clean and return strained stock to pot.

for the soup

Bring stock to gentle boil over medium heat. Stir in reserved shredded chicken and 4 ounces rice noodles and cook until noodles are tender, 3 to 4 minutes.

Off heat, stir in ⅓ cup chopped cilantro; 3 thinly sliced scallions; 4 (2-inch) strips lemon zest, sliced thin; 2 tablespoons lemon juice; and 2 teaspoons fish sauce. Season with salt to taste. Serve.