Tumeric & Ginger Chicken Noodle Soup

Updated: Mar 19

Now that the weather is colder it is time for another soup recipe; the classic chicken noodle with a twist. As many people in the U.S. know, chicken noodle soup is a staple meal to help alleviate the symptoms of sickness. I am not sure if it is partly a placebo effect, but I feel so much better after I have a big bowl of this soup when I am sick. Not only does it warm me up but I genuinely enjoy the flavor (which is never bland) and feel nourished. The added turmeric & ginger is a healthy bonus which gives the soup a beautiful bright color and taste. This recipe is also fantastic to freeze and simply thaw when needed. That way you can avoid the work to make or buy soup if you or a loved one gets sick unexpectedly. Feel free to add more or less of the ingredients/seasonings you see below to adjust it to your liking. If you do try it please let me know in the comments below!

Ingredients:

  • 2 tablespoons olive oil

  • 2 pounds boneless chicken🐓 thigh or breast

  • 1 yellow onion🧅, chopped

  • 3 celery stalks, chopped

  • 3 large carrots🥕, chopped

  • 3-4 garlic cloves, minced

  • 1 tablespoon fresh grated ginger (or 1 teaspoon ground ginger)

  • 1 teaspoon fresh grated turmeric (or 1 teaspoon ground turmeric)

  • salt and fresh ground pepper, to taste

  • 10 cups chicken stock (store-bought or homemade)

  • 1-star anise

  • 1/2 lemon 🍋, juiced

  • 2 bay leaves

  • 3 cups egg 🥚noodle

  • 2 tablespoons chicken adobo

  • 1 teaspoon "Slap ya Mama" seasoning or cayenne

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon freshly chopped rosemary

  • 1 teaspoon thyme

  • Fresh parsley for serving

Instructions:

  1. Heat oil over medium-high in a large pot. Add chopped onion 🧅 , garlic, celery, and carrots then stir occasionally until tender (about 5 minutes).

  2. Add the turmeric, ginger, adobo, salt, pepper, cumin, and coriander. Once the seasoning is incorporated, place the chicken into the pot and sear for about 3 minutes on each side (this is optional).

  3. Put the chicken stock, lemon juice, bay leaves, rosemary, and thyme into the pot. Let simmer for an hour and a half then remove chicken and shred. Add chicken back to the soup.

  4. Boil a pot of water and cook the noodles for a minute or two less than package instructions since it will continue to soften in the hot soup. Strain noodles then place in your serving bowl and ladle the chicken soup on top. Finish with chopped parsley and enjoy!





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