Chicken Soup with Ginger and Turmeric
Servings: 6
Calories: 172kcal
This chicken soup recipe is healthy, easy to prepare and will be ready in under an hour. It also offers a tasty solution for using up leftover chicken.
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Ingredients
- 2 large chicken breasts
- 3 carrots chopped
- 1/2 yellow onion chopped
- 5 cloves garlic crushed and minced
- 1 tablespoon fresh ginger grated
- 1 head cauliflower florets
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 4 cups chicken stock low salt
- 2 cups water
- 2 cups egg noodles, dry
- 1 fresh lemon to drizzle
- 1/2 -1 teaspoon salt to taste
- 1/4 - 1/2 teaspoon fresh ground pepper 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.
Nutrition
Calories: 172kcal | Carbohydrates: 20g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 40mg | Sodium: 689mg | Potassium: 479mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5203IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg