Comfort food. In the winter, sometimes you just need a good bowl of Chicken Noodle Soup, right? Well, I decided to put a little bit of a twist on the classic, adding some spices that add even more warming properties: garlic, ginger, turmeric and black pepper. And it’s a “cheater” recipe as I used a store-bought rotisserie chicken to make it easy on me. For the noodles, I used udon and I added carrots, red pepper and Swiss chard for color. One of the best soups (or is it a stew?) that I have ever made.
Ingredients
1 tablespoon olive oil
1 medium-large yellow onion, chopped
2 cloves garlic, finely chopped
1 tablesppon ground turmeric
1 tablespoon freshly grated ginger
1/4 teaspoon salt
1 red bell pepper, diced
2 carrots, peeled and diced
8 cups (2 quarts) low sodium chicken broth
3-4 cups cooked shredded chicken (I used a store-bought rotisserie chicken)
4 cups chopped chard, kale or spinach (de-stemmed)
1 package udon noodles
salt and pepper
Directions
Heat a large soup pot over medium-high heat and add the olive oil. Once hot, add the onion, garlic, ginger, turmeric, and salt and sauté for 3-4 minutes, stirring frequently.
Add the bell pepper and carrots, and sauté for another 3-4 minutes. Add the chicken broth and shredded chicken and raise heat to high. Once boiling, reduce to medium-high and simmer for 10 minutes.
Once soup has simmered, add the udon noodles and cook until tender, according to your package directions. Finally, off heat, add greens and stir until wilted. Season to taste with salt and lots of pepper.
