Chicken Soup with Ginger and Turmeric
Servings: 6
This chicken soup recipe is healthy, easy to prepare and will be ready in under an hour. It also offers a tasty solution for using up leftover chicken.
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Ingredients
- 2 large chicken breasts
- 3 carrots chopped
- ½ yellow onion chopped
- 5 cloves garlic crushed and minced
- 1 tablespoon fresh ginger grated
- 1 head cauliflower florets
- ½ teaspoon turmeric
- ½ teaspoon paprika
- 4 cups chicken stock low salt
- 2 cups water
- 2 cups egg noodles, dry
- 1 fresh lemon to drizzle
- ½ -1 teaspoon salt to taste
- ¼ - ½ teaspoon fresh ground pepper to taste
Instructions
- If you are not using leftover chicken, cook your chicken breasts until they reach an internal temperature of 165 degrees F. When the chicken is ready, shred it and set aside.
- Heat 1 tablespoon of olive oil in a large pot until it starts to shimmer.
- Add onion and carrots and sauté for about 4 minutes on medium high heat (until the onions are tender and slightly browned.
- Add the garlic and ginger and sauté for about 30 seconds.
- Add the cauliflower florets, salt, paprika and turmeric. Toss to coat.
- Stir in the broth, water, and egg noodles. Set the heat to high and bring the broth to a boil. Lower the heat to medium-low and let simmer for 15 minutes.
- Using a large slotted spoon, transfer about ¾ of the cauliflower to a blender and puree until just smooth (about 30 seconds to 1 minute).
- Transfer the cauliflower puree back to the soup pot. Add the shredded chicken.