Ingredients

Instructions

1. 1

   Place the chicken pieces into a large soup pot and cover with the cold water. Bring to a boil over medium-high heat.

2. 2

   Once boiling, reduce the heat to low immediately. Carefully skim off any grey foam or scum that rises to the surface using a spoon or fine mesh strainer to ensure a clear broth.

3. 3

   Char the cut sides of the onion in a dry pan until blackened (this adds color and flavor), then add it to the pot along with the carrots, parsnips, and leek.

4. 4

   Add the sliced ginger, ground turmeric, star anise, and whole peppercorns to the pot. Stir gently.

5. 5

   Cover the pot with a lid slightly ajar and simmer on very low heat for 90 minutes. Do not let it boil vigorously, or the soup will become cloudy.

6. 6

   Toward the end of cooking, season the broth with salt to taste.

7. 7

   While the soup finishes, cook the fine egg noodles in a separate pot of salted water according to package instructions, then drain.

8. 8

   Strain the soup through a fine-mesh sieve, discarding the spices and onion. Slice the carrots and chicken meat if desired to add back to the soup.

9. 9

   Serve the hot golden broth over a portion of noodles, garnished with fresh parsley and slices of the cooked carrots.