The turmeric and curry powder give the soup it’s intense golden hue, but also provide a rich, earthy flavor. With the use of a rotisserie chicken and a few simple ingredients, this soup whips up fast and yields a ton of leftovers for lunch throughout the week.
Ingredients
2 Tbsp olive oil
1/2 medium onion, chopped
3 cloves garlic, minced
3 carrots, peeled and chopped
2 celery stalks, chopped
1 inch piece of ginger, peeled and minced
2 tsp turmeric
1 tsp curry
1 tsp thyme
4 cups chicken broth, low sodium
1 cup unsweetened coconut milk (from the carton or use light canned)
2 cups water
2 cups shredded chicken (I use half a rotisserie chicken)
2 cups egg noodles
3 cups fresh broccoli florets
fresh parsley
Read the Instructions here