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Turmeric Chicken Noodle Soup

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Ingredients
  

  • 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

Instructions
 

  • 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.