Chicken Noodle Soup with Turmeric & Ginger

Not your everyday Chicken Noodle Soup

• 1 cup cooked chicken breast

• 6 to 8 cups chicken broth

• 2 tsp olive oil

• 1/2 onion, diced

• 1 1/2 cups diced carrot

• 1/2 cup chopped spinach

• 1 1/2 cups whole wheat egg noodles

• 1/4 tsp dried oregano

• 1/4 tsp dried thyme

• 1/2 tsp ground turmeric

• 2 tsp finely chopped ginger

• salt and pepper to taste

Place soup pot on medium heat and coat with oil. Saute onion and carrots for 5 minutes. Pour in chicken broth and bring to a boil. Add noodles, oregano, thyme, turmeric and ginger; let simmer for 7 minutes until carrots are tender and noodles are cooked. Add cooked chicken and spinach; cook for 2 minutes. Add salt and pepper to taste.

Serves 4.

Notes & Tips:

• Initially, I used 6 cups broth but added two more cups towards the end as the noodles had swelled. Also, I like to get enough broth with every spoonful of this soup.

• This soup works great if you have a cold and cough or the flu. It hits the right notes.

• Regular egg noodles can be used. I happened to have whole wheat noodles.