For us, soup is a year round meal. Whenever someone is feeling a little unwell or even just had a bad day, soup just makes things better. And this soup has added benefits from the fresh grated turmeric and ginger added in. Turmeric Chicken Noodle Soup is going to make the old standby taste a little extra special.
I know people are going to ask what kind of pasta this is. It is labeled as Elbow Spaghetti from the Amish store that I buy it from. I have also found it in stores that have bulk bin pastas. If you cannot find it you can try Fideo which is just really short pieces of spaghetti and can be found by the Hispanic food section.
Substitutes and Variations:
If you cannot find fresh turmeric (look in the herbs and peppers section of your produce section) you can definitely use powdered turmeric. I would say use one teaspoon of ground turmeric for one tablespoon of fresh grated turmeric. The same goes for fresh ginger – though I don’t think you will have as much trouble finding that. You can use chicken breast in place of the boneless skinless thighs.
Suggestions for Sides:
With all of the veggies and grains in this soup, you really do not need a side item. If you wanted to do soup and sandwich i would suggest a super simple grilled cheese.
Tools that may make this recipe easier:
You will need a good Dutch oven for this recipe. You can use a regular pot but to get the depth of flavor from the even heat that is maintained, you need the dutch oven.
Now Let’s Get Cookin’!
Turmeric Chicken Noodle Soup
Ingredients
- ¼ cup Butter
- 1 Yellow Onion diced
- 3 Carrots two diced, one grated
- 3 stalks Celery diced
- 1½ lb Boneless Skinless Chicken Thighs diced
- 1 tbsp Fresh Turmeric peeled and grated
- 1 tbsp Fresh Ginger peeled and grated
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Tarragon
- 1 tbsp Granulated Garlic
- 1 tsp Parsley
- 1 tsp Thyme
- 1 tsp Paprika
- 2 qt Chicken Broth
- 2 tbsp Cornstarch
- 1 lb Small Pasta
Instructions
- In a large stock pot over medium high heat, add butter. Once melted add onions, diced carrots, celery, salt, and pepper. Saute for 5 minutes. Then add diced chicken.
- Combine chicken broth with grated carrots, turmeric, ginger, remaining seasonings and cornstarch. Then add to pot.
- Bring to boil and let boil for 15 minutes. Reduce to medium and cover for 30 minutes.
- Add noodles to pot. Let simmer for 15 minutes, then remove from heat once noodles are at desired doneness.
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This sounds like another great recipe!
Estelle, this looks delicous!
That sounds and looks so delicious!