Turmeric Alphabet Noodle Soup Recipes

TURMERIC-ALPHABET NOODLE SOUP

Turmeric-Alphabet Noodle Soup image

Learn soup cooking A-B-C's with Turmeric-Alphabet Noodle Soup. The Turmeric in Turmeric-Alphabet Noodle Soup adds more flavor to an already excellent soup.

Provided by My Food and Family

Categories Home

Time 50m

Yield 8 servings, 1 cup each

Number Of Ingredients 10

Ingredients

1/4 cup KRAFT Zesty Italian Dressing
3 cloves garlic, minced
1 cup each chopped onions, carrots and zucchini, divided
1 stalk celery, chopped
1 bay leaf
1 qt. (4 cups) fat-free reduced-sodium chicken broth
2 cups water
1 tsp. ground turmeric
2 small boneless skinless chicken breasts (1/2 lb.)
1/2 cup KRAFT Pasta Shapes - A-B-C's/1-2-3's, uncooked

Steps:

Heat dressing in large saucepan on medium heat. Add garlic and onions; cook and stir 5 min. or until crisp-tender.
Add carrots, zucchini, celery, bay leaf, broth, water and turmeric; stir. Bring to boil. Add chicken; cover. Simmer on medium-low heat 20 min., adding pasta after 10 min.
Remove bay leaf and chicken. Discard bay leaf. Chop chicken; return to saucepan. Stir.

Nutrition Facts : Calories 100, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 15 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

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

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