Chicken Noodle Soup with Turmeric, Ginger, and Lemongrass
By Nik SharmaPublished on March 9, 2026
Time
1 hour
Yield
Serves 4 to 6
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 saltSOUP
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 sauceBefore 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
- 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.
- 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.
for the stock
for the soup
Time
1 hourYield
Serves 4 to 6Ingredients
STOCK
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
SOUP
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
Ingredients
STOCK
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
SOUP
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
Ingredients
STOCK
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
SOUP
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
Why This Recipe Works
Few things could be more soothing than a bowlful of this fragrant, deeply restorative chicken noodle soup. To keep the cook time in check, we use a rotisserie chicken. We remove the meat from the bones, reserving it for stirring into the soup and then use the skin and bones to build a quick yet flavorful stock. The skin brings a roasty depth to the soup, and we add a heady aromatic backbone with turmeric, ginger, garlic, and lemongrass. Rice noodles cook quickly in our strained stock, and a finishing sprinkle of cilantro, scallions, and julienned lemon zest adds bracing pops of freshness to every bite.
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
- 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.
- 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.
for the stock
for the soup
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