Ginger-Turmeric Chicken Noodle Soup
The best chicken soup you'll ever eat! Packed with anti-inflammatory ingredients like ginger, turmeric and garlic; this chicken soup recipe is not only delicious but beneficial to your health!
Recipe - Welcome
Ginger-Turmeric Chicken Noodle Soup
Prep Time20 Minutes
0Cook Time25 Minutes
Ingredients
6 cups low-sodium chicken broth
1 dried bay leaf
1/4 cup lemon juice
1 Tbs fresh ginger, grated
2 tsp turmeric powder
2 medium carrots, peeled and thinly sliced
1 cup uncooked fettuccine noodles, broken into 2-inch pieces
2 cups cooked chicken breast, diced
1/2 cup frozen peas, thawed
salt, to taste
1/4 cup fresh parsley, chopped
lemon slices, for garnish
Directions
- In a large stockpot, bring the broth, bay leaf, lemon juice, ginger and turmeric to a boil over medium-high heat.
- Add the carrots. Simmer for 10 minutes or until carrots are tender. Stir in the broken pasta. Cook until pasta is tender.
- Add the chicken and peas. Heat through for 5 to 10 minutes.
- Season with salt, to taste.
- Simmer for 5 minutes after adding salt.
- Turn off the heat. Remove the bay leaf. Stir in the parsley. Ladle into soup bowls for serving. Garnish each bowl with a lemon slice.
Note: The amount of salt will vary depending on the broth.
20 minutes
Prep Time
25 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Full Circle Market Broth, Low Sodium, Chicken - 32 Ounce
$2.98$0.09/oz
Brookshire's Bay Leaves - 0.15 Ounce
$3.48$23.20/oz
Brookshire's 100% Lemon Juice - 32 Fluid ounce
$2.98$0.09/fl oz
Fresh Ginger Root - 0.44 Pound
$1.62 avg/ea$3.68/lb
Brookshire's Turmeric - 1.8 Ounce
$3.48$1.93/oz
Fresh Carrot - 1 Each
$2.98
Barilla Fettuccine Pasta - 16 Ounce
$1.98$0.12/oz
Smart Chicken Boneless Skinless Chicken Breasts, Vegetable Grain-Fed - 1.16 Pound
$10.42 avg/ea$8.98/lb
That's Smart! Sweet Peas - 12 Ounce
$1.48$0.12/oz
Morton Salt - 26 Ounce
$1.78 was $1.98$0.07/oz
Fresh Parsley - 1 Each
$0.98
Fresh Lemon - 1 Each
$0.78
Directions
- In a large stockpot, bring the broth, bay leaf, lemon juice, ginger and turmeric to a boil over medium-high heat.
- Add the carrots. Simmer for 10 minutes or until carrots are tender. Stir in the broken pasta. Cook until pasta is tender.
- Add the chicken and peas. Heat through for 5 to 10 minutes.
- Season with salt, to taste.
- Simmer for 5 minutes after adding salt.
- Turn off the heat. Remove the bay leaf. Stir in the parsley. Ladle into soup bowls for serving. Garnish each bowl with a lemon slice.
Note: The amount of salt will vary depending on the broth.