Chicken noodle soup is the perfect thing to make on a chilly day, when you aren’t feeling well, or when you just want a hearty meal. With fresh vegetables, herbs, and lean chicken, this recipe is packed with healthy nutrients in every bite. One ingredient in this soup recipe, turmeric, is known for its cancer-fighting and anti-inflammatory properties. It not only gives this soup a gorgeous color but also sneaks in your daily dose of curcumin. Make this recipe as a main dish or serve it with your favorite sandwich for a warm, filling meal.
Shredding the chicken as a first step will ensure each bowl is evenly full of bite-size pieces to enjoy. Chicken is easier to shred when it’s warm because the juices will make the meat more tender, therefore making it easier to slice into pieces. Even if you cannot fully warm the chicken before shredding, try to bring it to room temperature.
Although this recipe does not call for a specially-seasoned chicken breast, you can definitely use meat that has been prepared with dry herbs and seasonings. Flavors such as thyme, oregano, garlic, basil, and parsley would only compliment the soup’s final flavor. Chicken in liquid marinades (e.g. sauces, oil-based marinades) should be removed from the marinade completely before using, as the extra oils and liquids may coagulate and affect the consistency of the soup broth.
Preparing the vegetables is the next step for your chicken soup. Most recipes such as this one call for onions, celery, and carrots, as these three vegetables provide the broth with flavors that compliment the other soup ingredients. They are also packed with antioxidants that help keep your heart and body healthy - carrots also have vitamin C which is known to repair body tissue and keep bones, teeth, and cartilage strong.
This recipe calls for parsnips and turnips, two root vegetables that cook well in broths. Parsnips are rich in vitamin C and potassium which keep your body strong, balance blood pressure, improve heart function, and lower the risk of kidney problems. Turnips are a cruciferous vegetable that help to balance blood sugar and provide anti-cancer properties.
Other vegetables that would taste good in this soup include spinach, potatoes, mushrooms, and beans. When deciding which vegetables to cook first, you want to add the cubed vegetables (parsnips, turnips, potatoes) first, then add vegetables in order of smaller or thinner size.
You can add different types of soup noodles to this recipe, but the recommended noodle is egg noodles. This type of noodle is supposed to be eaten at a very soft texture, so the fact that it is cooked and left in a broth for a long time will not take away from its flavor or consistency.
You can use any other type of soup noodle in this recipe, such as small dried pasta shapes (small shells, ditalini, alphabets), rice noodles, homemade soup noodles, or even white or brown rice. Add your choice of noodle to the soup and cook until done, following package instructions for length of cooking time.
Leftover chicken noodle soup can definitely be frozen for later use. Place in a freezer-safe, tightly-sealed bag or container. Soup can last in the freezer for 4-6 months. When ready to eat, thaw in the refrigerator overnight and then warm before serving.
Not only does chicken soup taste great on a cold day or when you’re not feeling well, but it also has lots of nutritional value. Chicken is a good source of lean protein to help build muscle and keep you feeling full longer. Added vegetables will bring essential vitamins, minerals, and health benefits to each bowl. In this particular recipe, turmeric provides anti-inflammatory and anti-Alzheimer properties while also improving symptoms of depression and arthritis.
Chicken noodle soup tastes great on its own, but it can also be served as an appetizer before a main course or as a side dish to other food. Pair it with your favorite sandwich, pizza, salad, or calzone for a hearty meal or enjoy before a protein and vegetable dinner.
Homemade chicken noodle soup is one of the easiest and most popular recipes to make for children and adults alike. With crisp vegetables, lean chicken, and fresh herbs and spices, this recipe adds a boost of flavor and health benefits to any ordinary chicken soup recipe. Nothing says warm and delicious more than a big bowl of this soup - enjoy some today! Be sure to also check out Multo’s other recipe ideas for inspiration and step-by-step directions for delicious meals!
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Turmeric adds a beautiful golden color and earthy flavor notes to this classic chicken soup.
14 OZ / 400 G cooked boneless chicken
3.5 OZ / 100 G onion
2 CLOVES garlic
2 TBSP parsley
17.5 OZ / 500 G mixed vegetables (e.g. carrots, turnips, parsnips)
6 OZ / 170 G celery
1 TBSP olive oil
63 OZ / 1800 ML low-sodium chicken stock
1 TSP ground turmeric
0.5 TSP fine sea salt
0.5 TSP black pepper
6 OZ / 180 G egg noodles
Add chicken to mixing bowl. Shred chicken for 8 seconds / speed 3. Transfer to a medium bowl and refrigerate.
Cut onion into quarters, then peel and remove the root end.
Peel the garlic.
Add onions, garlic and parsley to mixing bowl. Chop for 5 seconds / speed 7.
Wash, trim and peel the mixed vegetables, then cut into 1/2-inch (1.25cm) pieces and add to the mixing bowl.
Chop for 5 seconds / speed 6. Scrape down sides of mixing bowl with spatula.
Cut celery into 1/2-inch (1.25cm) pieces.
Add celery and butter or oil to mixing bowl.
Remove the measuring cup, sauté for 7 minutes / 212°F|100°C.
Add chicken stock, turmeric, salt and pepper to mixing bowl. Cook for 25 minutes / 212°F|100°C / speed 1.
Add egg noodles and reserved shredded chicken. Cook for 8 minutes / 212°F|100°C / speed 1 until noodles are tender.
Taste the soup and season with more salt or pepper if desired. Serve immediately. Enjoy your meal!
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