Chicken, Veggie, Turmeric Noodle Soup

This soup is warm and cozy and perfect for a cold winter night. It’s a delicious take on the age old chicken noodle soup. The added veggies provide many nutrients and the turmeric adds a anti-inflammatory and antioxidant quality without affecting the taste. This soup is sure to kick out any cold this brutal winter weather may bring.

Nutritional Benefits Turmeric: Turmeric has many high-quality benefits for your body. It is actually the spice that gives curry its yellow color. However, it does not have a strong flavor itself. Curcumin is the main active ingredient in turmeric which is a strong anti-inflammatory and antioxidant. To get the most benefits from turmeric it is best to be consumed with black pepper which contains a natural substance that enhances the absorption of curcumin into your bloodstream.

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Ingredients:

  • 1 onion chopped

  • 8 oz sliced mushrooms

  • 1 cup diced carrots (about 3 carrots)

  • 2-3 cups Broccoli florets

  • 1 bunch of kale

  • 2 boneless skinless chicken breasts

  • 1 Lemon

  • 1- 32 oz container of chicken stock

  • 1 tbsp turmeric

  • 3 cloves of garlic diced

  • 1 tsp grated ginger

  • Noodles of choice (can use anything you like)

  • ¼ tsp red pepper flakes

  • Salt and pepper to taste

Directions:

  • Put everything except the kale and lemon in a crockpot*

  • Let cook for about 3.5 hours, pull out chicken and shred with a fork. Put chicken, chopped kale and juice of 1 lemon back into the crockpot

  • Let cook for an additional 30 minutes then enjoy!

*If you don’t have a crockpot you can make it in a regular pot on the stove. Keep pot covered and heat on a low simmer, let soup simmer for a few hours until chicken is cooked through and vegetables are fork tender. Take out chicken and shred it with a fork, return chicken to pot, add kale and lemon and let cook until kale wilts down.

Robin Goldberg