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Turmeric-Ginger Chicken Soup
Ingredients
- 1 31/2–4-pound chicken
- 2 medium onions, unpeeled, quartered
- 2 heads of garlic, halved crosswise
- 1 4-inch piece ginger, unpeeled, thinly sliced
- 3 dried bay leaves
- 1 tablespoon ground turmeric
- 2 teaspoons black peppercorns
- 2 teaspoons coriander seeds
- Kosher salt
- 12 ounces carrots (about 4 medium), peeled, cut into 1/2-inch pieces on a diagonal
- 8 ounces dried udon noodles scallions, very thinly sliced
- Chili oil (for serving)
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