Description

This Golden Chicken Noodle Soup is easy to make and is packed with flavorful and satisfying ingredients for a delicious and cozy meal. It’s the perfect bowl of comfort for sick days and cold nights!

Ingredients

Scale

1 Tbsp. EVOO

1 large yellow onion, chopped

2 large carrots, sliced

2 celery stalks, sliced

3 cloves garlic, minced

8 c. low sodium chicken broth

1 1/2 lb. bone in, skinless chicken beast or thighs

1 Tbsp. minced rosemary

1 Tbsp. minced thyme

2 tsp. powdered turmeric

1 tsp. ground ginger

1/2 tsp. paprika

1/2 tsp. black pepper

1/8 –1/4 tsp. cayenne pepper

8 oz. noodles

8 oz. spinach

1 lemon, juiced

Instructions

In a large dutch oven or pot, warm EVOO over medium-high heat. Add the onion, celery, carrots and garlic. Saute until onions are soft and translucent. Add in the chicken broth, chicken, rosemary, thyme, turmeric, ginger, paprika, black pepper and cayenne pepper. Bring to a simmer, cover and cook for 25 to 30 minutes or until chicken is cooked through (internal temperature reaches 165 degrees).

Once the chicken is cooked, remove from the pot and transfer to a cutting board. Shred the chicken using a fork and add back to the pot. Bring the soup to a boil and stir in noodles. Cook pasta for the amount of time directed on the noodle’s package. During the last minute or two of cooking the noodles, stir in the spinach and cook until spinach is wilted. Finish the soup with the lemon juice. Serve and enjoy!

Keywords: soup, chicken noodle soup, chicken, golden soup, spinach, noodle soup, healing soup, cold fighting soup, turmeric, ginger, veggie soup, rosemary, thyme