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

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.