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.
- 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.