Turmeric Chicken Noodle Soup Food

INDONESIAN CHICKEN SOUP WITH NOODLES, TURMERIC AND GINGER (SOTO AYAM)

Steps:

• Place chicken in a medium pot with lemongrass, lime leaves (if using), salt and 2 quarts water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred meat into bite-size pieces.
• Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)
• Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.
• Add cooked spice paste and chicken meat to stock. Bring to a simmer and cook 10 minutes.
• Cook noodles according to package directions.
• Turn off heat under soup and stir in lime juice. Taste for salt.
• To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup on top and sprinkle with celery leaves or herbs, and fried shallots, if using. Pass lime and sambal at the table.
• Eat from soup bowl, or serve a scoop of rice on a side plate, sprinkled with more shallots, and put a mouthful of noodles and chicken on rice. Combine on a spoon, dab with sambal, and eat.

TURMERIC CHICKEN NOODLE SOUP

Steps:

• Add olive oil to a large pot over medium heat. Stir in onion, celery, and carrots and gently saute for 7-10 minutes, or until softened.
• Add in black pepper, sea salt, fresh thyme, turmeric, bone broth, water, chicken, and egg noodles. Bring mixture to a boil, reduce heat to a simmer, and cook for 20.
• Divide soup into bowls and garnish with fresh parsley. Enjoy!

TURMERIC-GINGER CHICKEN SOUP

Steps:

• In a saucepan over medium-high heat, saute garlic, turmeric, and ginger in oil until fragrant, about 30 seconds. Add stock; bring to a simmer. Add pasta; cook 1 minute less than per package instructions. Add chicken; heat through, 1 minute. Remove from heat. Stir in lemon juice. Serve with microgreens and scallions.

TURMERIC CHICKEN NOODLE SOUP

Steps:

• Finely chop onion (use the food processor to save time!), thinly slice celery and dice carrots.
• Measure spices and noodles. Pull out cooked chicken, broth and fresh thyme.
• Heat a large soup pot over medium high heat. Once hot add olive oil and then onion, celery, carrot, salt, turmeric and pepper. Saute 5 to 7 minutes, stirring frequently, until vegetables are starting to soften.
• Add broth, water, fresh thyme and bring to a boil.
• Once boiling, add uncooked egg noodles and cubed chicken. Cover, reduce heat to a low boil and cook for 25 to 30 minutes or until noodles are tender and most of the thyme leaves have fallen off the stalks.
• Use a tongs to remove the thyme sprigs (leaves should be mostly off) and discard. Remove from heat, adjust salt and pepper if necessary. Serve and Enjoy!

IMMUNITY-BOOSTING TURMERIC CHICKEN SOUP

Steps:

• Heat the avocado oil in a large stock pot or Dutch oven over medium heat. Add the onion and saute, stirring occasionally, until transluscent, about 5 to 8 minutes. Add the carrots, parsnips, celery, and garlic and continue sauteeing, stirring occasionally, until vegetables are softened but still al dente, about 3 to 5 minutes.
• Add the chopped chicken and cook just long enough to brown the meat, about 2 to 3 minutes.
• Add the remaining ingredients, stir well and cover. Cook at a gentle simmer, stirring occasionally, for at least 30 minutes (ideally one hour). Taste soup for flavor and add more sea salt if desired. Serve and enjoy!

CHICKEN NOODLE SOUP

Steps:

• Pour the chicken stock into a large saucepan and add in the chicken breasts. Place over medium-high heat and bring to a boil. Reduce to a simmer and cook, uncovered, for 5 minutes. Remove the pot from the heat, cover and let sit for 15 minutes, or until the chicken is cooked through. Remove the chicken from the stock and set aside to rest.
• Meanwhile, in another saucepan, heat the oil over medium heat and add in the onion, carrots, celery and fennel. Season with salt and pepper and cook until lightly golden, about 3 to 5 minutes. Stir in the garlic and turmeric and cook for 30 seconds before carefully pouring in the hot chicken stock. Turn the heat up to high, bring to a boil and cook until the vegetables are just tender, about 5 minutes. Add in the egg noodles and cook according to the package directions, or until tender.
• Just before serving, use two forks to shred the chicken into bite-sized pieces and add to the soup along with the greens, lemon juice and herbs and a final seasoning of salt and pepper.
• On a sturdy work surface using a sharp knife, break down the chicken by removing the wings and legs at their joints and splitting the legs into thighs and drumsticks. Carefully remove the breast meat from the carcass and wrap and set aside in the fridge or freezer for later use. Place the broken-down chicken bones, wings, thighs and drumsticks into a large stockpot.
• Roughly chop the celery and carrots into large chunks and add them to the pot. Leave the onion unpeeled, cut it in half, and place in the pot along with the garlic, parsley stalks, thyme, bay, peppercorns and salt. Pour 4 liters of water (about 1 gallon) on top, adding more if the veg and chicken are not fully covered.
• Place the pot over high heat, bring to a boil, then immediately reduce the heat to low to maintain a low simmer. Simmer the stock for at least 4 hours, occasionally skimming any frothy foam that floats to the surface.
• When the stock is flavourful and the chicken bones fall apart easily when pressed, scoop out as much of the chicken and veg as possible, then strain the stock through a fine mesh sieve. Allow the stock to cool to room temperature before transferring to resealable containers and storing in the fridge for up to one week or in the freezer for up to 6 months.

INSTANT POT® TURMERIC CHICKEN NOODLE SOUP

Steps:

• Heat oil in Instant Pot on SAUTÉ function until shimmering. Place onion, carrots and celery in pot; cook 3 minutes until softened. Stir in parsley, turmeric, black pepper, garlic, oregano, thyme and salt; cook and stir 30 seconds or until fragrant. Add chicken and stock to pot. Close lid. Set Valve to Seal.
• Select SOUP function on Instant Pot; cook 7 minutes. When done, allow pressure to release naturally. Open lid once pressure inside the pot is completely released. (Check manufacturer's manual for safe operating instructions.) Transfer chicken to medium bowl; shred using two forks. Set aside.
• Bring remaining soup mixture in pot to boil on SAUTÉ function. Stir in noodles; cook 6 minutes or until tender. Return shredded chicken to pot. Gently stir in peas. Sprinkle with additional parsley to serve, if desired.
• To prepare on the stovetop: Heat oil in large saucepan on medium heat until shimmering. Add onion, carrots and celery; cook 3 minutes until softened. Stir in spices and salt; cook and stir 30 seconds until fragrant. Add chicken and stock. Bring to boil. Reduce heat and simmer, covered, 15 to 20 minutes or until chicken is cooked through and tender. Transfer chicken to medium bowl; shred using 2 forks. Set aside. Stir noodles into saucepan; cook 6 minutes or until tender. Return shredded chicken to saucepan. Gently stir in peas. Sprinkle with additional parsley to serve, if desired.
• To make ahead and freeze, prepare recipe as directed through Step 2 (omitting noodles and peas). Allow broth and veggies to cool completely. Store in air-tight container in freezer. When ready to serve, transfer container to refrigerator to thaw. Bring soup to boil. Stir in noodles and peas; cook 6 minutes or until noodles are tender.