Ugh, I seem to be fighting off a seasonal cold this week so last night I slept with the diffuser on full blast filled with my Breath Easy blend. But I could really use a big batch of this detoxing chicken soup. Not only is chicken noodle soup the cure all for sickness, but this one is chock full of immune-boosting ingredients like turmeric, curry powder and fresh ginger. I also added fresh broccoli for it’s antioxidant power kick.
The turmeric and curry powder give the soup it’s intense golden hue, but also provide a rich, earthy flavor. With the use of a rotisserie chicken and a few simple ingredients, this soup whips up fast and yields a ton of leftovers for lunch throughout the week. I love to make this on Sunday and then eat on it all week long.
- 2 Tbsp olive oil
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 inch piece of ginger, peeled and minced
- 2 tsp turmeric
- 1 tsp curry
- 1 tsp thyme
- 4 cups chicken broth, low sodium
- 1 cup unsweetened coconut milk (from the carton or use light canned)
- 2 cups water
- 2 cups shredded chicken (I use half a rotisserie chicken)
- 2 cups egg noodles
- 3 cups fresh broccoli florets
- fresh parsley
Heat olive oil over medium heat in a large dutch oven. Saute onion, garlic, carrots, and celery for 5 minutes until just beginning to soften. Stir in ginger, turmeric, curry, and thyme allowing spices to warm through and begin to toast. Add chicken broth, coconut milk, and water scraping up the bottom of the pan as you do. Bring to a simmer for 1-2 minutes. Stir in shredded chicken and egg noodles. Cover and simmer for 5-10 minutes until noodles begin to soften. Add broccoli florets. Cover and cook on a simmer for an additional 5-10 minutes until broccoli is cooked through.
Ladle into bowls and serve with fresh parsley sprinkled on top.
Enjoy! <3 K&R