Turmeric Chicken Noodle Soup
Indulge in this nourishing bowl of Turmeric Chicken Noodle Soup, a flavorful, anti-inflammatory delight brimming with vibrant vegetables, tender chicken, and soft rice noodles.
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Ingredients
- 1/2 tablespoon olive oil
- 1/2 teaspoon kosher salt
- black pepper
- 3/4 cup quartered grape tomatoes
- 32 ounce container chicken bone broth
- 4 cups water
- 2 bouillon cubes
- 4 boneless skinless chicken thighs
- 3/4 teaspoon ground turmeric
- 1 teaspoon grated ginger
- 1 medium zucchini
- 3 cups broccoli florets
- 12 ounces vermicelli rice noodles
- 6 loose cups baby spinach
- 1 lemon
- 3/4 cup sliced celery
- 1 cup chopped scallions
- 1 cup chopped carrots
Instructions
- 1
In a sizable pot or Dutch oven set over medium heat, pour in 1/2 tablespoon of olive oil.
- 2
Introduce the scallions, carrots, and celery to the pot, seasoning with salt and black pepper. Sauté for 4 to 5 minutes until they begin to soften.
- 3
Incorporate the tomatoes and mix well, cooking for an additional 3 to 4 minutes.
- 4
Raise the heat to high, then add the broth, water, bouillon, chicken thighs, turmeric, and ginger. Bring the mixture to a boil, cover, and reduce the heat to low, allowing it to simmer for 1 hour until the chicken is easily shreddable and the vegetables are tender.
- 5
Stir in the zucchini and broccoli, cooking for 5 minutes.
- 6
In the meantime, prepare the noodles according to the instructions on the package.
- 7
In each wide shallow bowl, place 1 cup of spinach, followed by the cooked noodles. Ladle 2 cups of the soup over the top.
- 8
If desired, serve with lemon wedges on the side.