Chicken soup is good for the soul, and this healthy bowl of turmeric chicken noodle soup is a delicious anti-inflammatory soup. Plenty of vegetables, chicken and rice vermicelli.
Healing Turmeric Chicken Noodle Soup
I had stomach bugs a few weeks ago and this soup was exactly what I was craving. It’s made with soothing anti-inflammatory ingredients that won’t upset your stomach. There’s also a more traditional chicken noodle soup recipe. and golden beets and green onions.
turmeric facts
Is there anything that turmeric cannot do? This powerful spice has been shown to fight inflammation, prevent cancer, relieve digestive upset and depression, and reduce the risk of heart disease. According to research Curcumin, the active ingredient in turmeric, relieves the pain and symptoms of osteoarthritis and rheumatoid arthritis. It may help.
Can you add turmeric to chicken soup?
Yes, turmeric is perfect for chicken soup. Not only does it add an earthy flavor, but it also gives the soup a nice golden color.
Ingredients for Turmeric Chicken Noodle Soup
- Mirepoix: leeks, carrots, celery
- salt and pepper season the vegetables
- tomato: Grapes or cherry tomatoes work.
- broth: I like nutritious chicken broth, but regular soup is also good. You’ll also need 4 cups of water and he 2 bouillon cubes.
- chicken: Buy a chicken thigh or breast.
- spices: turmeric and grated ginger
- vegetable: Add zucchini and broccoli last.
- noodles: Find vermicelli rice noodles in the Asian section of your supermarket.
- spinach: Place spinach in a soup bowl and pour hot broth over it.
- lemon: I love to squeeze fresh lemon juice into this healthy chicken soup.
How to make a delicious and healthy turmeric chicken noodle soup
- Cook vegetables: Place the green onions, carrots, and celery seasoned with salt and pepper in a large pot and sauté over medium heat for about 5 minutes. Add tomatoes and simmer for 3-4 minutes.
- Boil and simmer: Increase the heat to high, add the dashi stock, water, bouillon, chicken, turmeric, and ginger, and bring to a boil. Cover the pot and simmer over low heat until the chicken shreds easily and the vegetables are tender, 1 hour.
- add zucchini and broccoli Cook for 5 minutes.
- boil the noodles In a separate pan according to package directions.
- How to serve: Place 1 cup of spinach and noodles in each bowl and top with 2 cups of broth. Garnish with lemon wedges if desired.
How to store and freeze chicken noodle soup
This chicken soup with turmeric and ginger will keep in the refrigerator for up to 4 days. You can store the spinach, noodles and broth separately or combine them in one container. Refrigerate any leftovers for 3 months. I like to make him in a 2-cup container so he can pull out a serving for a quick weekday lunch.
variation
- if you want this low carbyou can omit the noodles.
- If you would like boil noodles in soupis best eaten on the same day, but you can do that too.
- swap making rice noodles chicken and rice soup.
- You can use any broth if you don’t want water and broth. Adjust salt as needed.
- If you don’t have fresh ginger, use grated ginger.
- Swap the zucchini for yellow squash.
- Broccoli sub-cauliflower.
MORE CHICKEN SOUP RECIPES YOU’LL LOVE:
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turmeric chicken noodle soup
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This healthy bowl of turmeric chicken noodle soup is a delicious anti-inflammatory soup with vegetables, chicken and rice vermicelli.
- 1/2 tablespoon Olive oil
- 1 cup Chopped green onion
- 1 cup chopped carrot, half moon
- 3/4 cup sliced celery, from 1 or 2 celery ribs
- 1/2 tea spoon kosher salt
- black pepper, taste
- 3/4 cup quartered grape tomatoes
- 32 ounce container chicken bone broth, or chicken soup
- Four cup water
- 2 bouillon cube
- Four boneless skinless chicken thigh, or chest
- 3/4 tea spoon turmeric powder
- 1 tea spoon grated ginger
- 1 Moderate zucchini, Quarter lengthwise and slice 1/2 inch thick
- 3 cup florets of broccoli, cut into small pieces
- 12 ounce vermicelli rice vermicelli
- 6 loose cup baby spinach
- 1 lemon, option
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Heat a large saucepan or Dutch oven over medium heat and add 1/2 tablespoon olive oil.
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Add the green onions, carrots, and celery, season with salt and pepper, and sauté for 4-5 minutes until softened.
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Add tomatoes, mix and simmer for another 3-4 minutes.
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Bring to a boil over high heat, add the broth, water, bouillon, chicken thighs, turmeric, and ginger, then cover and simmer over low heat for 1 hour, until the chicken is easily shredded and the vegetables are tender.
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Add zucchini and broccoli and simmer for 5 minutes.
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Meanwhile, cook noodles according to package directions.
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Place 1 cup of spinach into each wide, shallow bowl, add noodles to each, and top with 2 cups of broth.
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Serve with lemon if desired.
- if you want this low carbyou can omit the noodles.
- If you would like boil noodles in soupis best eaten on the same day, but you can do that too.
- swap making rice noodles chicken and rice soup.
- You can use any broth if you don’t want water and broth. Adjust salt as needed.
Serving: 2cup soup and 3/4 cup cooked noodles, calorie: 386kcal, carbohydrate: 56g, protein: 27.5g, thick: 3.5g, saturated fat: 1g, cholesterol: 78mg, sodium: 369.5mg, fiber: Fourg, sugar: Fourg
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