Best Turmeric Alphabet Noodle Soup Recipes

TURMERIC CHICKEN NOODLE SOUP

Turmeric Chicken Noodle Soup image

This easy turmeric chicken soup is loaded with noodles, turmeric, and thyme for a delicious and comforting bowl of anti-inflammatory goodness!

Provided by Alyssa Brantley

Categories Soup

Time 35m

Number Of Ingredients 12

Ingredients

2 Tablespoons olive oil
1 medium yellow onion (finely chopped)
2 medium celery stalks (thinly sliced)
3 medium carrots (diced or cut into 1/4" half-moons or rounds)
2 teaspoons kosher salt
1 teaspoon turmeric powder
1 teaspoon ground black pepper
8 cups chicken broth
2 cups filtered water
8 sprigs fresh thyme
4 ounces egg noodles (extra-wide if possible)
3/4 pound cooked and cubed chicken meat

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!

Nutrition Facts : ServingSize 2 cups, Calories 277 kcal, Carbohydrate 21 g, Protein 15 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 58 mg, Sodium 2002 mg, Fiber 2 g, Sugar 3 g

HEALING SOBA NOODLE SOUP

Healing Soba Noodle Soup image

Ready in 15 minutes! A simple, comforting, cold-fighting soup with garlic, ginger, turmeric, and coconut milk.

Provided by Kare for Kitchen Treaty

Time 15m

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
4 medium cloves garlic (minced)
1/2 teaspoon ground turmeric
1/8 teaspoon crushed red pepper flakes (more or less to taste)
4 cups low-sodium vegetable broth
1/2 cup full-fat coconut milk
1 tablespoon peeled grated fresh ginger
3 ounces soba noodles (broken into smaller pieces if desired (for gluten-free option, see note below))
1/4 teaspoon kosher salt + more to taste
Sriracha sauce (if desired)

Steps:

Set a medium soup pot over medium-low heat. When hot, add the olive oil. Add the garlic, turmeric, and crushed red pepper. Cook, stirring, for about 1 minute, until the garlic is just fragrant and softened. Add the broth, coconut milk, ginger, soba noodles, and 1/4 teaspoon salt.
Increase heat to high. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, for about 8 minutes, until the noodles are cooked through.
Taste and add additional salt if desired. Scoop into bowls and top with a bit (or a lot) of Sriracha sauce if desired.

Nutrition Facts : ServingSize 1 /3 of recipe, Calories 248 kcal, Sugar 1.5 g, Sodium 519 mg, Fat 13 g, SaturatedFat 9 g, Carbohydrate 27.6 g, Fiber 1.3 g, Protein 8.1 g