CHICKEN BROTH WITH TURMERIC, GINGER AND ZUCCHINI NOODLES
6 cups good quality chicken stock
4 chicken drumsticks
2 tablespoons olive oil
1-1/2 inch piece of ginger, peeled and finely sliced
1 inch piece of fresh turmeric, peeled and finely sliced (or 1 teaspoon dried turmeric)
1 large zucchini
8 baby turnips, stalks and leaves intact (optional)
1. In a medium saucepan over medium heat, bring the chicken broth, chicken drumsticks and olive oil to a rolling boil; reduce the heat and simmer until broth has reduced by one third; allow to cool.
2. Remove skin and bone from the chicken drumsticks, shred the meat and return to broth, seasoning with salt and pepper. Add turmeric and ginger to the broth and return to a boil.
3. Pass the zucchini through the BELLA Spiralizer set on SPAGHETTI setting; place the zucchini noodles into a bowl, season with salt and lemon juice.
4. Distribute noodles between 4 bowls and top with the young turnips split in half; ladle over hot chicken broth and serve.