Turmeric Chicken Noodle Soup
User Reviews
5
Turmeric Chicken Noodle Soup
Description
This soup starts by sautéing scallions, carrots, and celery in olive oil, seasoned with salt and pepper to build a savory base. Tomatoes are added for mild acidity and sweetness. Chicken broth combined with water and bouillon cubes is brought to a boil with chicken thighs along with turmeric and grated ginger for gentle spice and earthiness. The soup simmers for an hour until the chicken is tender enough to shred. Additional vegetables like zucchini and broccoli are added near the end for vibrant texture and nutrition.
Rice vermicelli noodles are cooked separately according to package instructions before serving. Serving involves placing a handful of baby spinach and noodles in bowls topped with hot soup to wilt the spinach and warm the noodles. A lemon wedge can be added for a fresh, vibrant contrast. The soup’s texture balances tender chicken, crisp-tender vegetables, and soft noodles, enhanced by the turmeric’s mild golden hue.
This soup can be prepared without noodles to reduce carbohydrates, or rice can substitute noodles for variation. Cooking the noodles directly in the soup is possible but best consumed immediately to avoid sogginess. Using all broth instead of broth and water is optional but may require salt adjustment.
Ingredients
- 1/2 tablespoon olive oil
- 1 cup scallions chopped
- 1 cup carrot half moons, chopped
- 3/4 cup celery from one or 2 ribs of celery, sliced
- 1/2 teaspoon kosher salt
- black pepper (to taste)
- 3/4 cup grape tomato quartered
- 32 ounce chicken bone broth or chicken broth
- 4 cups water
- 2 bouillon cubes
- 4 chicken thigh or breasts, boneless, skinless
- 3/4 teaspoon Turmeric ground
- 1 teaspoon ginger grated
- 1 medium zucchini (quartered lengthwise and sliced 1/2 inch thick)
- 3 cups broccoli cut small, florets
- 12 ounces rice vermicelli noodles
- 6 loose cups baby spinach
- 1 lemon (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.
Notes
- Omit noodles for a low-carb version of the soup.
- Cooking noodles in the soup itself is possible but best eaten the same day.
- Substitute rice for noodles to make chicken and rice soup instead.
- Using all broth rather than broth plus water requires adjusting salt as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Serving | 2cups soup plus 3/4 cup cooked noodles | |
| Calories | 386kcal | 19% |
| Carbohydrates | 56g | 19% |
| Protein | 27.5g | 55% |
| Fat | 3.5g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 78mg | 26% |
| Sodium | 369.5mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
