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Lemon-Turmeric Chicken Noodle Soup

0 comments | December 04, 2019

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Is there anything more comforting than chicken noodle soup? Every time I think about this soup, I want to make a pot! The ingredients are simple, super nourishing, and it takes about 45 minutes from start to finish. It's also very inexpensive to make which is a plus. Way better than canned soup, thats for sure!

This is a minimal effort soup with big flavour. Since we're not making chicken broth from scratch here, I'd reccommend buying a high quality organic chicken broth. Don't be shy to season your soup and be generous with the herbs too! Taste, and season with salt to your liking. You could also use of a mix of chicken thighs/breast meat if you prefer!

One last note about the pasta. I am all about the chickpea pasta, but I like to cook the it separately, then add it to the bowls. I find this prevents the pasta from overcooking and falling apart, as chickpea pasta can be quite fragile. Adding the chickpea pasta right to the soup also makes the broth very thick and starchy. Feel free to swap out for any other type of pasta you like. Leftover rice of quinoa would also be delcious!

Enjoy!

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Lemon-Turmeric Chicken Noodle Soup

Serves: 4-6

Ingredients:

1 tablespoon avocado oil
1 small onion, finely diced
6 garlic cloves, pressed
1½-inch chunk fresh ginger, peeled and grated
3 small ribs celery, chopped
3 small carrots, peeled and chopped
6 cups chicken broth
1 heaping tablespoon ground turmeric
2 bay leaves
3 chicken breasts
1 cup organic fresh or frozen corn (or switch for other vegetables you want)
handful fresh parsley, chopped
Juice of 1 lemon
Salt and pepper, to taste
Cooked pasta of choice (I used @eatbanza wheels), see Note

Directions:

Heat the oil in a large pot over medium heat. Cook the onion for 5-7 minutes, until softened and translucent. Add the garlic, ginger, celery, and carrots and cook until garlic is fragrant - about 1 minute longer.
Add the chicken broth, turmeric and bay leaves. Stir, and bring to a boil. Add the chicken breasts, cover, and reduce to a rolling medium heat. Simmer for at least 30-35 minutes, until chicken is cooked through and vegetables are tender. In this time, cook the pasta according to package instructions.
Using tongs, carefully remove the chicken breasts and transfer to a cutting board. Shred the chicken (or chop it into chunks) and return to the pot. Add the corn, parsley, and lemon juice. Simmer for an additional 10 minutes, then remove the bay leaves and season with salt and pepper to taste.
Ladle into serving bowls, and mix in the cooked pasta. Add more fresh parsley on top if desired.

Note: I like to cook the pasta separately, then add it to the bowls. This prevents the pasta from overcooking and falling apart, especially if you’re using chickpea pasta. I find adding the chickpea pasta right to the soup also makes the broth very thick and starchy.

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