Golden Turmeric Chicken Noodle Soup
45 min467 kcal each
Classic chicken noodle soup turned golden with turmeric and cumin, finished with a splash of white wine. A big pot that tastes even better the next day.
Cook it this week
Create an account and log this recipe, along with others, into your weekly plan.
Plan this recipeIngredients
for 6 servings- Olive oil3 tbsp
- Onion1 piece
- Garlic4 clove
- Turmeric2 tsp
- Ground cumin2 tsp
- Rotisserie chicken, skinless meat454 g
- Carrots2 piece
- Celery2 piece
- Arrowroot starch1 tbsp
- Dry white wine240 ml
- Low-sodium chicken broth1890 ml
- Bay leaf2 piece
- Egg noodles, dry284 g
- Salt1 pinch
- Black pepper1 pinch
Method
Prep 10 min · cook 35 min- Warm the oil in a heavy pot over medium-high heat and cook the onion for 2–3 minutes until it starts to colour.
- Add the garlic, turmeric, cumin, celery, carrots and chicken and stir for 2–3 minutes to bloom the spices; sprinkle in the arrowroot.
- Pour in the broth and wine, bring to a light simmer, add the bay leaves, cover and cook on low for 20 minutes.
- Add the noodles and cook 6–8 minutes until tender.
- Season with salt and pepper and serve hot.
- Keeps 4 days in the fridge; the noodles soak up broth, so add a splash of water when reheating on the hob.
Nutrition
per servingCal
467
Protein
36g
Carbs
45g
Fat
16g
Of 16g of fat per serving, 3.6g is saturated.
