Turmeric Chicken Noodle Soup
A warm and nourishing Turmeric Chicken Noodle Soup, packed with anti-inflammatory turmeric and hearty ingredients. Perfect for a comforting and healthy meal.
Equipment
- Large pot
- Ladle
- Knife
- Cutting Board
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 teaspoons ground turmeric
- 1 teaspoon ground ginger
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 6 cups chicken broth
- 2 cups cooked chicken shredded or diced
- 2 cups egg noodles
- to taste salt and black pepper
- 1/4 cup chopped parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until softened.
- Stir in the minced garlic, ground turmeric, and ground ginger. Cook for 1-2 minutes until fragrant.
- Add the diced carrots and celery. Cook for an additional 5 minutes, stirring occasionally.
- Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to a simmer and cook for 10 minutes.
- Add the shredded chicken and egg noodles to the pot. Simmer for 8-10 minutes, or until the noodles are tender.
- Season the soup with salt and black pepper to taste. Stir in the chopped parsley just before serving.
- Ladle the soup into bowls and serve warm. Enjoy!
Notes
This Turmeric Chicken Noodle Soup is packed with nutrients and can be customized with additional vegetables like spinach or kale. It stores well in the refrigerator for up to 3 days.
Nutrition
Calories: 250kcalCarbohydrates: 25gProtein: 20gFat: 7gSaturated Fat: 2gCholesterol: 60mgSodium: 700mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 9000IUVitamin C: 10mgCalcium: 50mgIron: 2mg
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