Turmeric Chicken Noodle Soup

Name: Turmeric Chicken Noodle Soup
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 servings
Ingredients: 1/2 tablespoon olive oil; 1 cup chopped scallions; 1 cup chopped carrots (half moons); 3/4 cup sliced celery (from one or 2 ribs of celery); 1/2 teaspoon kosher salt; black pepper (to taste); 3/4 cup quartered grape tomatoes; 32 ounce container chicken bone broth (or chicken broth); 4 cups water; 2 bouillon cubes; 4 boneless skinless chicken thighs (or breasts); 3/4 teaspoon ground turmeric; 1 teaspoon grated ginger; 1 medium zucchini (quartered lengthwise and sliced 1/2 inch thick); 3 cups broccoli florets (cut small); 12 ounces vermicelli rice noodles; 6 loose cups baby spinach; 1 lemon (optional)

Warm up with a comforting bowl of Turmeric Chicken Noodle Soup, packed with nutrients and vibrant flavors. Perfect for chilly evenings or when you need a little TLC, this dish is great for the whole family!

1h15mCook

20mPrep

HardDifficulty

0Forks

0Cooked

Ingredients

0.5 tablespoonolive oil
1 cupchopped scallions
1 cupchopped carrots (half moons)
0.8 cupsliced celery (from one or 2 ribs of celery)
0.5 teaspoonkosher salt
black pepper (to taste)
0.8 cupquartered grape tomatoes
32 ouncecontainer chicken bone broth (or chicken broth)
4 cupswater
2bouillon cubes
4boneless skinless chicken thighs (or breasts)
0.8 teaspoonground turmeric
1 teaspoongrated ginger
1medium zucchini (quartered lengthwise and sliced 1/2 inch thick)
3 cupsbroccoli florets (cut small)
12 ouncesvermicelli rice noodles
6loose cups baby spinach
1lemon (optional)

Instructions

Step 0 of 9 completed

In a large pot, heat the olive oil over medium heat. Add the chopped scallions, carrots, and celery, and sauté until they begin to soften, about 5 minutes.

Season the vegetables with kosher salt and black pepper, then stir in the grape tomatoes. Cook for another 3 minutes until the tomatoes start to break down.

Pour in the chicken bone broth and water, then add the bouillon cubes. Stir until dissolved, then bring the mixture to a gentle simmer.

Add the chicken thighs (or breasts) to the pot, along with the ground turmeric and grated ginger. Cover and simmer for about 30 minutes, or until the chicken is cooked through.

Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the soup.

Stir in the zucchini and broccoli florets, cooking for an additional 10 minutes until the vegetables are tender.

Meanwhile, cook the vermicelli rice noodles according to package instructions in a separate pot. Drain and set aside.

Add the cooked noodles and baby spinach to the soup, stirring until the spinach wilts, about 2 minutes.

Taste and adjust seasoning if necessary. Serve hot, with a squeeze of lemon for added brightness if desired.

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Adapted from skinnytaste.com. Ingredients sourced from the original; description and instructions are original to Fork.