Turmeric Chicken Noodle Soup

Turmeric Chicken Noodle Soup

from skinnytaste.com
95 min
6 servings

This healthy bowl of Turmeric Chicken Noodle Soup is a delicious, anti-inflammatory soup loaded with vegetables, chicken, and rice noodles.

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)

Directions

  1. 1

    In a large pot or dutch oven over medium heat, add 1/2 tablespoon of olive oil.

  2. 2

    Add the scallions, carrots and celery and season with salt and black pepper, sauté 4 to 5 minutes until they start to become tender.

  3. 3

    Add the tomatoes and stir, cook 3 to 4 more minutes.

  4. 4

    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.

  5. 5

    Add the zucchini, broccoli and cook 5 minutes.

  6. 6

    Meanwhile cook noodles according to package directions.

  7. 7

    Place 1 cup of spinach in each wide shallow bowl, then add the noodles to each. Top with 2 cups soup.

  8. 8

    Serve with lemon, if desired.