Gluten Free Asian Chicken Soup

Ingredients

6 bone-in chicken thighs
1 medium onion, peeled and quartered
1 clove garlic, peeled
4 sprigs parsley
1 small carrot, peeled
One 3-inch piece of celery
One 2-inch piece of fresh ginger, peeled
1 teaspoon rice wine vinegar
1 tablespoon sea salt
¼ teaspoon turmeric
12 cups water
4 Jovial Brown Rice Tagliatelle nests
½ medium Napa cabbage, cored, halved lengthwise, and cut crosswise into 1-inch pieces
2 tablespoons soy sauce
2 tablespoons white miso
1 teaspoon Sriracha sauce (optional)
½ cup cilantro, loosely packed and chopped
4 scallions, trimmed and chopped

Serves 6

In a large stockpot, add chicken, onion, garlic, parsley, carrot, celery, ginger, vinegar, salt, turmeric, and water. Bring to a boil on high heat, and then reduced the heat to low. Skim the foam from the top and simmer covered for 2 hours.
Remove the chicken from the stockpot and set aside. Strain the soup through a colander into a medium saucepan, discarding the vegetables. Clean the chicken from the bone, discarding the skin, and add it to the pot.
Bring the broth to a boil. Add the tagliatelle to the pot, squeezing the nests in your hands to break them up into large pieces. Cook for 7 minutes.
Add the cabbage and soy sauce. Cook for 5 to 7 minutes more, until the noodles are al dente.
In a small bowl, mix together the miso and Sriracha. Add a ladle of chicken broth and stir until creamy. Add mixture back to the soup.
Toss in cilantro and scallions. Let sit for 5 minutes, then serve.