Nutrition
Per servingIngredients
- check_circle1 tbsp olive oil
- radio_button_unchecked1 medium onion, chopped
- radio_button_unchecked2 medium carrots, chopped
- radio_button_unchecked2 celery stalks, chopped
- radio_button_unchecked1 tsp ground turmeric
- radio_button_unchecked6 cups chicken broth
- radio_button_unchecked1 lb boneless, skinless chicken breasts
- radio_button_unchecked4 oz egg noodles
- radio_button_unchecked1/4 cup fresh parsley, chopped
- radio_button_uncheckedto taste salt and black pepper
Instructions
Sauté Vegetables
Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables have softened.
Cooking the vegetables first builds a flavorful base for the soup.
Bloom The Turmeric
Stir the ground turmeric into the sautéed vegetables. Cook for about one minute, stirring constantly, until the spice is fragrant. This process, called blooming, releases the turmeric's essential oils and deepens its flavor.
For a milder flavor, start with half a teaspoon of turmeric and add more to taste later if desired.
Simmer The Soup
Pour the chicken broth into the pot and bring to a simmer. Carefully add the whole chicken breasts. Reduce the heat to low, cover, and let it gently simmer for 15-20 minutes, or until the chicken is cooked through.
Keeping the simmer gentle ensures the chicken stays tender and moist.
Shred The Chicken
Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the soup.
Let the chicken cool for a few minutes before shredding to make it easier to handle.
Cook Noodles and Serve
Bring the soup back to a simmer and add the egg noodles. Cook according to package directions, typically 7-10 minutes, until tender. Stir in the fresh parsley and season with salt and pepper to taste. Serve hot.
If making ahead, cook and store the noodles separately to prevent them from getting mushy in the soup.
Chef's Notes & Tips
Sauté Vegetables
Cooking the vegetables first builds a flavorful base for the soup.
Bloom The Turmeric
For a milder flavor, start with half a teaspoon of turmeric and add more to taste later if desired.
Simmer The Soup
Keeping the simmer gentle ensures the chicken stays tender and moist.
Shred The Chicken
Let the chicken cool for a few minutes before shredding to make it easier to handle.
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