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Author:
Kevin Curry
Golden Turmeric Chicken Noodle Soup
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Golden Turmeric Chicken Noodle Soup
Ingredients for 6 servings
Substitution
Note
- 3 tablespoons olive oil
- 1 medium white onion, chopped
- 4 garlic cloves
- 2 teaspoons ground turmeric
- 2 teaspoons cumin
- 1lb Rotisserie chicken, meat only with NO skin
- 2 medium carrots, chopped
- 2 celery stalks chopped
- 1 tablespoon arrowroot flour (optional)
- 1 cup pinot grigio (optional)
- 64oz no salt added chicken broth
- 1 chicken stock bouillon cube (optional)
- 2 bay leaves
- 10 oz egg noodles
- sea salt & cracked pepper to taste
Steps
Step 1
Set a heavy pot (dutch oven) on medium high heat. Once hot add oil and onions and saute for 2 – 3 minutes until the onions begin to lightly brown and turn translucent. Then add garlic, turmeric, cumin, celery, carrots and chicken. “Bloom” the spices (or cook everything together) for 2 minutes until fragrant. If you would like a thicker soup, add the arrowroot as well.
Step 2
Add the chicken broth – and bouillon cube if you prefer a richer flavor – and bring to a light simmer. If you would like, add the pinot as well at this point. Once it is simmering, add the bay leaves. Reduce the heat to low and cover the pot (with a heavy lid) and cook for 35 – 40 minutes.
Step 3
Add the egg noodles and cook for 6 – 8 minutes, or until the noodles are completely cooked.
Step 4
Season to taste with sea salt & pepper. Serve immediately while hot but save some for the next day since “day old” soup is even better because the flavors have more time to meld together!
Step 5
Enjoy!
Golden Turmeric Chicken Noodle Soup
Kevin Curry
INGREDIENTS
- 3 tablespoons olive oil
- 1 medium white onion, chopped
- 4 garlic cloves
- 2 teaspoons ground turmeric
- 2 teaspoons cumin
- 1lb Rotisserie chicken, meat only with NO skin
- 2 medium carrots, chopped
- 2 celery stalks chopped
- 1 tablespoon arrowroot flour (optional)
- 1 cup pinot grigio (optional)
- 64oz no salt added chicken broth
- 1 chicken stock bouillon cube (optional)
- 2 bay leaves
- 10 oz egg noodles
- sea salt & cracked pepper to taste
INSTRUCTIONS
-
Set a heavy pot (dutch oven) on medium high heat. Once hot add oil and onions and saute for 2 – 3 minutes until the onions begin to lightly brown and turn translucent. Then add garlic, turmeric, cumin, celery, carrots and chicken. “Bloom” the spices (or cook everything together) for 2 minutes until fragrant. If you would like a thicker soup, add the arrowroot as well.
-
Add the chicken broth – and bouillon cube if you prefer a richer flavor – and bring to a light simmer. If you would like, add the pinot as well at this point. Once it is simmering, add the bay leaves. Reduce the heat to low and cover the pot (with a heavy lid) and cook for 35 – 40 minutes.
-
Add the egg noodles and cook for 6 – 8 minutes, or until the noodles are completely cooked.
-
Season to taste with sea salt & pepper. Serve immediately while hot but save some for the next day since “day old” soup is even better because the flavors have more time to meld together!
-
Enjoy!
Nutrition per serving
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