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Chicken Soup with Ginger and Turmeric

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course dinner, lunch
Cuisine American
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 medium carrots chopped
  • 2 cloves garlic minced
  • 1 teaspoon ginger grated
  • 1 medium cauliflower cut into florets
  • 0.5 teaspoon salt to taste
  • 0.5 teaspoon paprika
  • 0.5 teaspoon turmeric
  • 4 cups chicken stock low salt
  • 2 cups water
  • 2 cups egg noodles dry
  • 1 fresh lemon to drizzle
  • 0.5-1 teaspoon salt to taste
  • 0.25-0.5 teaspoon pepper fresh ground, to taste

Instructions
 

  • If you are not using leftover chicken, cook your chicken breasts until they reach an internal temperature of 165 degrees F. When the chicken is ready, shred it and set aside.
  • Heat 1 tablespoon of olive oil in a large pot until it starts to shimmer.
  • Add onion and carrots and sauté for about 4 minutes on medium high heat (until the onions are tender and slightly browned.
  • Add the garlic and ginger and sauté for about 30 seconds.
  • Add the cauliflower florets, salt, paprika and turmeric. Toss to coat.
  • Stir in the broth, water, and egg noodles. Set the heat to high and bring the broth to a boil. Lower the heat to medium-low and let simmer for 15 minutes.
  • Using a large slotted spoon, transfer about ¾ of the cauliflower to a blender and puree until just smooth (about 30 seconds to 1 minute).
  • Transfer the cauliflower puree back to the soup pot. Add the shredded chicken.
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