Turmeric Chicken Noodle Soup

About This Recipe

This healthy bowl of Turmeric Chicken Noodle Soup is a delicious, anti-inflammatory soup loaded with vegetables, chicken, and rice noodles.

Ingredients

• 1/2 tablespoon olive oil
• 1 cup chopped scallions
• 1 cup chopped carrots (half moons)
• 3/4 cup sliced celery (from one or 2 ribs of celery)
• 1/2 teaspoon kosher salt
• black pepper (to taste)
• 3/4 cup quartered grape tomatoes
• 32 ounce container chicken bone broth (or chicken broth)
• 4 cups water
• 2 bouillon cubes
• 4 boneless skinless chicken thighs (or breasts)
• 3/4 teaspoon ground turmeric
• 1 teaspoon grated ginger
• 1 medium zucchini (quartered lengthwise and sliced 1/2 inch thick)
• 3 cups broccoli florets (cut small)
• 12 ounces vermicelli rice noodles
• 6 loose cups baby spinach
• 1 lemon (optional)

Instructions

1. In a large pot or dutch oven over medium heat, add 1/2 tablespoon of olive oil.
2. Add the scallions, carrots and celery and season with salt and black pepper, sauté 4 to 5 minutes until they start to become tender.
3. Add the tomatoes and stir, cook 3 to 4 more minutes.
4. Increase heat to high, pour in the broth, water, bouillon, chicken thighs, turmeric, ginger and bring to a boil, cover and simmer on low 1 hour until chicken shreds easy and the vegetables are tender.
5. Add the zucchini, broccoli and cook 5 minutes.
6. Meanwhile cook noodles according to package directions.
7. Place 1 cup of spinach in each wide shallow bowl, then add the noodles to each. Top with 2 cups soup.
8. Serve with lemon, if desired.