Ginger Turmeric Chicken Noodle Soup is your ultimate comfort food with a twist. It's packed with warm spices and nourishing ingredients, perfect for chilly evenings or when you're feeling under the weather.
Olive oil serves as the flavorful base for sautéing. Onion adds depth, while garlic infuses the soup with a classic aromatic punch. Ginger, grated fresh, brings warmth and a zingy kick, complemented by the earthy, anti-inflammatory properties of turmeric. Carrots and celery introduce sweetness and crunch. Chicken broth is the savory backbone, melding all flavors together. Shredded cooked chicken makes it hearty, while egg noodles offer comfort. A dash of soy sauce deepens the umami, and lemon juice brightens the whole dish. Finish with a sprinkle of parsley for freshness.
This soup pairs beautifully with a slice of crusty sourdough bread or a simple green salad. Add a dollop of Greek yogurt on top for extra creaminess or a sprinkle of chili flakes for heat.
Start by heating the olive oil in a large pot over medium heat. Once it's shimmering, add the onion and sauté until it turns translucent—about five minutes should do it. Next, toss in the garlic, ginger, and turmeric. Stir them around for a couple of minutes to let the flavors develop.
Now, it's time to add the carrots and celery. Let them sauté for about five minutes until they're slightly tender. Pour in the chicken broth and crank up the heat to bring it to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes, giving those veggies time to soften up.
Add the shredded cooked chicken and egg noodles to the pot. Simmer it all together until the noodles are tender—this should take about eight minutes. Finally, stir in the soy sauce and lemon juice, then season with salt and pepper to taste. Just before serving, mix in the fresh parsley for a burst of color and flavor.
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