Cooked - Tumeric & Ginger Chicken Noodle Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Tumeric & Ginger Chicken Noodle Soup

6.0

2 tablespoons olive oil

2 pounds boneless chicken thigh or breast

1 yellow onion, chopped

3 celery stalks, chopped

3 large carrots, chopped

3-4 garlic cloves, minced

1 tablespoon fresh grated ginger (or 1 teaspoon ground ginger)

1 teaspoon fresh grated turmeric (or 1 teaspoon ground turmeric)

Salt and fresh ground pepper, to taste

10 cups chicken stock (store-bought or homemade)

1-star anise

½ lemon, juiced

2 bay leaves

3 cups egg noodle

2 tablespoons chicken adobo

1 teaspoon 'Slap ya Mama' seasoning or cayenne

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon freshly chopped rosemary

1 teaspoon thyme

Fresh parsley for serving

Heat oil over medium-high in a large pot.
Add chopped onion, garlic, celery, and carrots then stir occasionally until tender (about 5 minutes).
Add the turmeric, ginger, adobo, salt, pepper, cumin, and coriander.
Once the seasoning is incorporated, place the chicken into the pot and sear for about 3 minutes on each side (this is optional).
Put the chicken stock, lemon juice, bay leaves, rosemary, and thyme into the pot.
Let simmer for an hour and a half then remove chicken and shred.
Add chicken back to the soup.
Boil a pot of water and cook the noodles for a minute or two less than package instructions since it will continue to soften in the hot soup.
Strain noodles then place in your serving bowl and ladle the chicken soup on top.
Finish with chopped parsley and enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 60 weeks ago

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