Chicken Noodle Turmeric Soup

Chicken Noodle Turmeric Soup

When using whole food ingredients, it doesn’t get more basic or wholesome than chicken noodle soup.  Everybody knows it, almost everybody loves it.  It’s THE quintessential comfort food.  Like with many of our recipes, we like to take tradition and give it a level up. That’s what we’ve done here with a hefty dose of turmeric.

Turmeric is an anti-inflammatory rockstar with proven health benefits. It lends a warming, earthy flavor to this soup that compliments the other components beautifully. Superfoods can be super delicious.

Servings: 6

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

INGREDIENTS:

• 1 tablespoon avocado oil

• 1 onion, finely chopped (about 3/4 cup)

• 2 carrots, diced (about 1 cup)

• 2-3 stalks celery, chopped (about 1 cup)

• pinch + 1 teaspoon sea salt (we suggest our Garlic Scape Spring Salt)

• 5 cloves garlic, minced (or 1 teaspoon of Smoked Garlic Powder)

• 1 teaspoon turmeric

• freshly ground black pepper

• 1 tablespoon Ranch Seasoning

• 6-8 cups bone broth

• 3 cups cooked shredded or cubed chicken

• 1 cup uncooked rotini pasta

• 2 large handfuls baby spinach, mixed baby greens, or chopped kale

INSTRUCTIONS:

1. In a large soup pot, heat the avocado oil over medium heat. Add onion, carrot, celery, and a pinch of sea salt. Stir occasionally and cook for 5-7 minutes, or until onion is translucent and the carrot and celery are softened.

2. Add garlic, turmeric, black pepper, 1 teaspoon of sea salt, and ranch seasoning and stir to combine again. Let spices toast for a minute.

3. Pour in just a splash of the bone broth to deglaze the pan; scrap all the yummy bits from the bottom of the pan to reincorporate. Add remaining broth and chicken.

4. Increase heat to medium high to bring to a boil. Once boiling, add pasta and cook until pasta is tender (read package instructions – it will likely be 6-8 minutes, depending on what type of pasta you’re using).

5. Once the noodles are tender, turn off the heat and add spinach. Stir to combine until spinach is wilted.

NOTES:

If you choose to use kale for the greens, be sure to add it to the soup pot when there is about two minutes left of cooking time so it has time to soften.

This recipe can be veganized simply by using vegetable broth instead of bone broth and canned (rinsed and drained) chickpeas instead of chicken.

We love to meal plan and it helps immensely with dishes like this that call for cooked chicken. Our family usually prepares a whole chicken for Sunday dinner and we always have leftovers. That leftover chicken makes preparing soup for dinner on Monday night a cinch.

Feel free to change up the seasonings to suit what you have on hand. We love our Ranch Seasoning here, but Breakfast Blend, Poultry Seasoning, and Herbes de Provence all make delicious alternatives. The same is true with the salt. Feel free to use what you have. Our Smoked Garlic Artisanal Salt and Romesco Garlic Salt are also great here.