Lemon Turmeric Chicken Noodle Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground turmeric
• 4 cups chicken broth
• 1 cup water
• 1 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• 1 cup egg noodles
• 2 cups shredded cooked chicken
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic, ginger, and turmeric, cooking for another minute until fragrant.
3. 3 Pour in chicken broth and water, then season with salt and pepper. Bring to a boil.
4. 4 Add egg noodles and cook until al dente, about 6-8 minutes.
5. 5 Stir in shredded chicken and lemon juice, heating through.
6. 6 Serve hot, garnished with chopped parsley.

Equipment

• Large pot
• Cutting board
• Chef's knife

Variations

• Add spinach or kale for extra greens.
• Use rice noodles for a gluten-free option.

Substitutions

• Substitute vegetable broth for a vegetarian version.
• Use rotisserie chicken for convenience.

Pairings

• Crusty bread
• Green salad

Nutrition

Tips

• For extra flavor, use homemade chicken broth.
• Adjust lemon juice to taste for desired tanginess.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Pair with crusty bread and a side salad.
• Serve with a sprinkle of chili flakes for a kick.

FAQ