Chicken Noodle Soup with Turmeric
Votes: 3
Time: 1 hour 45 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 315, total fat 7 G., saturated fats 1.5 G., proteins 31 G., carbohydrates 32 G., fiber 2 G., cholesterol 104 mg, sodium 555 mg, sugar 3 G.
Calories 315, total fat 7 G., saturated fats 1.5 G., proteins 31 G., carbohydrates 32 G., fiber 2 G., cholesterol 104 mg, sodium 555 mg, sugar 3 G.
Chicken noodle soup is a classic home-cooked dish that's perfect any time of year. To make this soup, in addition to chicken and egg noodles, you'll need vegetables like celery, carrots, and onions, as well as a few spices, including turmeric. Its curcumin makes the dish healthier and gives it a lovely golden hue. For a richer soup, simmer the chicken bones in the broth for a few more minutes, removing the meat first, before adding the remaining ingredients. Try adding a little cream to your chicken soup, and you'll see how its flavor takes on a whole new meaning.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 chicken weighing 1–1.3 kg, cut into pieces
- 2 carrots, diced
- 2 stalks celery, diced
- Half a medium onion, diced
- 1 teaspoon of salt
- 1/4 tsp black pepper
- 0.5 tsp ground thyme
- 1/4 teaspoon turmeric
- 340 g frozen homemade egg noodles (such as Reames)
- 3 tbsp. premium flour
- A little light cream, optional
- 2 tsp chopped fresh parsley
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Cooking the dish according to the recipe:
- First, place the chicken in a saucepan and cover with water. Bring the water to a boil, then reduce the heat to low. Simmer for 45 minutes. Remove the chicken from the saucepan and set aside to cool slightly.
- Shred the chicken with two forks, removing the bones. Return the bones to the pan and simmer for 20 minutes. Remove the bones from the pan and discard.
- Add shredded chicken, carrots, celery, and onion to the pot. Then add salt, black pepper, thyme, and turmeric. Bring the soup to a gentle simmer, then reduce the heat and simmer for 10 minutes. Stir in the noodles; no need to defrost them first!
- Finally, mix the flour with 0.5 cups of water until smooth. Stir the flour mixture into the pan, along with a splash of cream (if using), and parsley. Simmer over low heat until the noodles are tender, about 15 minutes, adding more salt if needed. The soup should be thick and stew-like, and your kitchen should be filled with a wonderful aroma.
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