Turmeric Ginger Chicken Noodle Soup

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour 15 minutes

Ingredients

2 tbsp olive oil

1 yellow onion, diced

3 large carrots, chopped

3 celery ribs, chopped

4 garlic cloves, minced

2 tbsp ginger root, peeled & minced (can sub 1 tbsp ground ginger)

1 tsp salt

1/2 tsp black pepper

1 tbsp ground turmeric

1 tsp oregano

6-8 cups chicken broth (depending on preference)

up to 3 cups water, as needed

1 + 1/2 lbs boneless skinless chicken breast

8oz pasta of choice, I use this one

1/3 cup fresh chopped parsley, for topping

Directions

Heat the oil over medium heat in a large pot, then add the onion, carrots, and celery and sauté for 7-10 minutes, stirring occasionally, until the onions are translucent.

Mix in the garlic and ginger and sauté for another 1-2 minutes. Add the salt, black pepper, turmeric, and oregano. Stir to combine and continue cooking until aromatic, about 3-4 minutes.

Add the chicken broth to the pot and stir. Place the raw chicken breast into the pot. If the chicken is not covered by liquid, add up to 3 cups of water to cover. Put a lid on the pot and set a timer for 30 minutes.

When the timer is up, check the chicken for doneness (I recommend using a meat thermometer to ensure it’s cooked to 165 degrees internally). If not fully cooked, leave the chicken in the pot until it’s done. Remove the cooked chicken from the pot and set aside.

Pour in the pasta, turn the heat to high, and bring to a boil. Cook for 6-7 minutes, or until the pasta is al dente (be careful not to overcook, you don’t want it too soft). While the pasta cooks, shred up the chicken.

When the pasta is done, remove the pot from heat and stir in the shredded chicken. For best results, serve immediately with chopped parsley on top. Store in the refrigerator for 3-4 days.