Description
This lemon turmeric chicken noodle soup is the most nourishing chicken soup you’ll ever have! It’s made with fresh turmeric, ginger, veggies, chicken, and gluten-free pasta.
Ingredients
Scale
- 2 tbsp avocado oil
- 1/2 yellow onion, diced
- 2 celery stalks, chopped
- 2 cups carrots, chopped into half-moons
- 3 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 1 1/2 tsp fresh turmeric, grated
- 1 tsp dried thyme
- 2 tsp dried parsley
- Salt and pepper
- 6 cups chicken broth
- 1 lb boneless chicken breast
- 3/4 cup stelline (I use this)
- Juice of one lemon
- 1 tbsp fresh parsley, chopped
Instructions
- Add the oil to a large dutch oven set to medium heat. Add the onion, celery, and carrots to the pot and saute for 5-6 minutes or until tender and fragrant.
- Add the garlic, ginger, and turmeric to the pan and saute for about a minute. Pour in the chicken broth, and add the thyme, parsley, and chicken breast.
- Bring to a boil for a few minutes, then reduce to a simmer, ensuring the broth covers the chicken. Cover with a tilted lid for about 20 minutes or until the chicken is fully cooked through to 165 F. Set the chicken aside on a plate.
- Add the stelline to the pot and stir well. Allow to cool for about 8-10 minutes, stirring often, until tender and cooked through.
- Shred the chicken well and return it to the pot. Add one lemon juice and stir the soup well. Add extra salt and pepper to taste.
- Serve the soup topped with chopped parsley.
Notes
Personally, I like a very lemon-forward soup and almost always wind up adding more lemon to my soup. However, my family always likes less lemon, so adjust the lemon to taste!
If you want to pack in more vegetables, you can also add spinach, cauliflower, etc!
You can use dried garlic and ginger instead of fresh if you don’t have fresh on hand. Simply use 1/3rd less of the dried spices as you would use fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 346
- Fat: 11.5g
- Carbohydrates: 29.6g
- Fiber: 3.9g
- Protein: 31.7g