– 4 whole chicken legs
– olive oil
– 4 carrots (peeled and sliced)
– 4 stalks celery (sliced, including leaves)
– 1 onion, diced
– 3 cloves garlic, minced
– 6-8 cups chicken stock
– 1 teaspoon ground turmeric
– 1 tablespoon soy sauce
– 1 tablespoon ginger (grated, or 1/4 to 1/2 teaspoon dried)
– 8 oz dried rice noodles
– 4 tablespoons minced fresh parsley
Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min
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