Turmeric Chicken Noodle Soup
 
 
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Ingredients
  • 1 tsp olive oil
  • 1 tsp butter
  • 2 garlic cloves, chopped
  • ¼ cup chopped, red onion
  • ½ cup chopped carrots ( around 10-12 baby carrots, chopped)
  • 1 celery stick, chopped
  • Salt & Black pepper to taste
  • ½ tsp thyme powder
  • ¼ tsp turmeric powder ( You can add more if you want but first taste as adding too much turmeric might impart a slight earthy flavor)
  • 14 ounce vegetable or chicken broth ( Homemade or store bought)
  • 4 ounce egg noodles
  • 1 cup shredded chicken
  • Lemon juice (optional)
  • Chopped fresh parsley for garnishing (optional)
  • Crackers for serving along with the soup
Instructions
  1. If you already have shredded chicken, you can skip this step. Otherwise add 1-2 chicken breast in salted boiling water and simmer for good 25-30 minutes until white and cooked all throughout. Take it out of the water and using two forks, shred. Keep aside. You will end up with way more shredded chicken you will need for this soup. You can freeze the remaining chicken for later use.
  2. In a pot, add oil and butter. Once hot, add garlic and onions and saute for good 3-5 minutes. Add carrots and celery and saute for another. Add salt, black pepper and thyme. Now add half of the broth and bring it to a boil. Cover and simmer on medium-low under all the vegetables are cooked through for good 10-15 minutes. Now add the egg noodles and the rest of the broth and cook the noodles. Once the noodles are done, add the shredded chicken. Cook for another minute. Taste and adjust salt, black pepper and thyme as needed. Serve hot with few wedges of lemon and garnished with chopped fresh parsley.
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/turmeric-chicken-noodle-soup/