Turmeric Chicken Noodle Soup
A comforting and aromatic soup with tender chicken, turmeric, and noodles.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 2 chicken breasts, boneless and skinless
- 6 cups chicken broth
- 1 tablespoon turmeric powder
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 200g rice noodles
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lime, juiced
- Fresh cilantro for garnish
Nutrition Facts
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Instructions
Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and grated ginger. Sauté until fragrant, about 2 minutes.
Add sliced carrots and celery to the pot. Stir and cook for another 3 minutes until slightly softened.
Sprinkle turmeric powder over the vegetables and stir well to coat. Cook for 1 minute to release the aroma.
Pour in the chicken broth and bring to a boil. Reduce heat to a simmer and add the chicken breasts. Cook for 15-20 minutes until the chicken is fully cooked.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Add rice noodles to the pot and cook according to package instructions, usually about 5 minutes. Season with salt and black pepper.
Turn off the heat and stir in the lime juice. Ladle the soup into bowls and garnish with fresh cilantro before serving.
Chef's Tips
- Turmeric Boost: For extra health benefits, add a pinch of black pepper to enhance turmeric absorption.
- Noodle Choice: You can substitute rice noodles with egg noodles or udon for a different texture.
- Chicken Variation: Use leftover rotisserie chicken to save time—just add it at the end with the noodles.
- Spice Level: Add a chopped chili or red pepper flakes if you prefer a spicier soup.
- Storage: Store leftovers in the fridge for up to 3 days. The noodles may absorb more broth, so add a little water when reheating.
