Description
Chicken soup is good for the soul, and this healthy bowl of Turmeric Chicken Noodle Soup is a delicious, anti-inflammatory soup. It’s loaded with vegetables, chicken, and rice noodles.
Yield: 6servings | Serving Size: 2cups soup plus 3/4 cup cooked noodles
Ingredients
1/2tablespoonolive oil
1cupchopped scallions
1cupchopped carrots, half moons
3/4cupsliced celery, from one or 2 ribs of celery
1/2teaspoonkosher salt
black pepper, to taste
3/4cupquartered grape tomatoes
32ouncecontainer chicken bone broth, or chicken broth
4cupswater
2bouillon cubes
4boneless skinless chicken thighs, or breasts
3/4teaspoonground turmeric
1teaspoongrated ginger
1mediumzucchini, quartered lengthwise and sliced 1/2 inch thick
3cupsbroccoli florets, cut small
12ouncesvermicelli rice noodles
6loose cups baby spinach
1lemon, optional
Instructions
In a large pot or dutch oven over medium heat, add 1/2 tablespoon of olive oil.
- Add the scallions, carrots and celery and season with salt and black pepper, sauté 4 to 5 minutes until they start to become tender.
- Add the tomatoes and stir, cook 3 to 4 more minutes.
- Increase heat to high, pour in the broth, water, bouillon, chicken thighs, turmeric, ginger and bring to a boil, cover and simmer on low 1 hour until chicken shreds easy and the vegetables are tender.
- Add the zucchini, broccoli and cook 5 minutes.
Meanwhile cook noodles according to package directions.
Place 1 cup of spinach in each wide shallow bowl, then add the noodles to each. Top with 2 cups soup.
Serve with lemon, if desired.
Last Step:
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