Immune Booster: Hearty Chicken Noodle Soup With Turmeric - thrive360
This chicken noodle soup is the kind of comfort food you crave when you’re sick or just tired.There are a number of ingredients here that can help your body’s immune system.
Immune Booster, Chicken Noodle Soup, Turmeric, Vitamin A, Vitamin C,Vitamin B12, Selenium, Zinc, Folate, Vitamin A, carrots, lemon,mushrooms, chicken, lentils, egg noodle, Half Your Plate
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chicken noodle soup with turmeric

Immune Booster: Hearty Chicken Noodle Soup With Turmeric

‘Tis the season for colds and flu. What better way to bolster your immune system than with wholesome foods. Ironic that I’m writing a post about warding off colds when I’ve just fought off my own battle with the cold bug. This chicken noodle soup is the kind of comfort food you crave when you’re sick or just tired of the polar vortex.There are a number of ingredients in this soup that can help your body’s immune system rev up to fight pesky cold invaders.

Garlic, ginger and turmeric are spices known to have anti-inflammatory properties. The soup also contains a delicious dose of the following immune-boosting nutrients:

  • Vitamin A – carrots
  • Vitamin C – lemon
  • Vitamin B12 – chicken
  • Selenium – mushrooms
  • Zinc – lentils, chicken
  • Folate – lentils, egg noodles

 

I also love that you’re also getting a hefty serving of vegetables – a perfect way to fill Half Your Plate.

Another bonus is this recipe makes a large amount, perfect for leftovers. Or better yet, freeze half the batch for those hectic days. It will keep in the freezer up to two months.

[VIDEO] Watch me make this soup on Canada AM.

Immune Booster: Hearty Chicken Noodle Soup With Turmeric

Serving Size: 6-8

Immune Booster: Hearty Chicken Noodle Soup With Turmeric

Ingredients

  • 1 tbsp canola oil
  • 6 to 8 chicken thighs, cut into 1” chunks
  • 1 medium onion, diced
  • 2 tbsp minced garlic
  • 1 tbsp minced ginger
  • 2 cups sliced carrots, quartered lengthwise and sliced
  • 2 cups sliced mushrooms
  • 1 cup sliced celery
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 1 tsp salt (adjust to taste)
  • ¼ tsp black pepper
  • ¼ tsp cayenne
  • 2 bay leaves
  • 2, 900 mL cartons no-salt added chicken broth
  • 2 cups uncooked whole wheat egg noodles
  • 1, 540 mL/19 oz can lentils, drained and rinsed
  • ¼ cup lemon juice

Instructions

  1. In a large pot, heat canola oil over medium heat.
  2. Brown chicken (approx. 5 minutes) and remove to a bowl.
  3. Add onion, garlic, ginger, carrots, mushrooms, celery and seasonings to pot. Cook for 3 to 4 minutes.
  4. Add broth and bring to boil. Return chicken to pot. Add egg noodles and lentils.
  5. Cover and simmer for 15 minutes.
  6. Remove from heat and stir in lemon juice.
What’s your twist on chicken noodle soup?

  • Zannat
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