Dinner Tonight: March 9, 2016
Chicken Noodle Soup
This recipe comes to us from team member Bri, who originally posted it on her blog Red, Round or Green. She swears by the addition of a small amount of turmeric — a powerful anti-inflammatory spice — to give the soup a golden color and rich flavor. Use leftovers of a roast or rotisserie chicken to make this soup.
- 6 cups chicken stock (look for low-sodium varieties if you use store-bought)
- 1 tablespoon each unsalted butter and olive oil
- 1 cup diced onion
- 2 cloves garlic, minced
- 2 ribs celery, diced
- 1 tsp. salt
- 1 tsp. turmeric
- 1/2 tsp. black pepper
- 4 stems fresh thyme
- 1 bay leaf
- 2 cups sliced carrots
- 3 cups chopped or shredded cooked chicken
- 2 cups wide egg noodles, cooked and drained
- In a large pot over medium heat, melt the butter and olive oil together.
- Add the onion, garlic and celery and cook, stirring occasionally, until softened and translucent (about 7-10 minutes).
- Add the salt, pepper and turmeric. Cook for 2 minutes, stirring.
- Add the chicken stock, bay leaf, and fresh thyme stems. Cover and allow the soup to come to a boil.
- Reduce the heat to low and simmer for 30 minutes.
- Add the carrots and simmer for about 15 minutes, until the carrots are tender.
- Add the chicken and noodles. Allow the soup to simmer for a few additional minutes to warm everything through.
- Taste and adjust seasonings as necessary — this will vary with the seasoning level of your stock.
- Remove the thyme stems and bay leaf before serving.