Turmeric adds a beautiful golden color and earthy flavor notes to this classic chicken soup.
Ingredients
14 OZ / 400 G cooked boneless chicken
3.5 OZ / 100 G onion
2 CLOVES garlic
2 TBSP parsley
18 OZ / 500 G mixed vegetables (e.g. carrots, turnips, parsnips)
6 OZ / 170 G celery
1 TBSP olive oil
40 OZ / 1200 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
Directions
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 / speed 1.
Add chicken stock, turmeric, salt and pepper to mixing bowl. Cook for 20 minutes / 212°F|100°C / speed 1.
Add egg noodles and reserved shredded chicken. Cook for 6 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!
Recipe Note
TIP:
Depending on the noodles you buy they may take more or less time to cook. Read the instructions on the package for guidance.
