Ginger and Turmeric Chicken Noodle Soup
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Total Time: 2 hrs 45 mins
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Hands-on Time: 0 hrs 25 mins
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Makes: 6 servings
Anyone else really need a bowl of Chicken Noodle Soup right about now? This version flavored with ginger & turmeric will cure all that ails you. Okay, we aren’t doctors or anything, but it's definitely delicious! The flavor of the broth is rich thanks to a roast in the oven, followed by some time in an electric pressure cooker. The Simply Organic Ginger & Turmeric pair very well with the richness, resulting in a vibrant and comforting soup that is perfect for this time of year!
Ingredients
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1 teaspoon
Simply Organic Ginger Root, Ground 1.64 oz. -
1 teaspoon
Simply Organic Ground Turmeric Root -
1 tablespoon
SO Black Pepper whole org -
2
SO Bay Leaf Organic -
1 teaspoon salt
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2 onions, skin on, quartered
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3 carrots, unpeeled, chopped
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3 stalks celery, roughly chopped
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2 cloves garlic, skin on
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2 large bone-in, skin on chicken breasts
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1 1/2 pounds chicken wings
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1 bunch parsley stems
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For the soup:
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3 carrots, sliced
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3 stalks celery, sliced
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1 bunch rainbow chard, leaves shredded and stems sliced
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2 cups reserved and shredded cooked chicken
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2 tablespoons chopped parsley
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kosher salt and freshly ground black pepper, to taste
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1/2 (8 ounces) boxes cooked gemelli pasta (optional)
Directions
1. Preheat the oven to 450˚ F. Combine the Simply Organic Ground Ginger, Simply Organic Ground Turmeric and salt in a small bowl. Add onions, carrots, celery, garlic, chicken breast and chicken wings to a small roasting pan. Season the chicken and vegetables with the spice mixture and place in the oven to roast for about 1 hour, or until the vegetables and chicken are golden brown.
2. Once completely cooled, remove the cooked chicken breast from the bone and reserve the meat and bones separately. Add the reserved bones to the Instant Pot® or Electric Pressure Cooker followed by the chicken wings and vegetables. Add a little water to the hot roasting pan to deglaze the fond from the bottom and add that to the pressure cooker followed by the parsley stems, peppercorns and bay leaves.
3. Add cold water to the Instant Pot® or Electric Pressure Cooker, filling it to the max fill line. Place the lid on with the vent in the closed or sealing position. Set the Instant Pot® or Electric Pressure Cooker to manual high pressure for 60 minutes. When the cook time is through, let the pressure naturally release for 20 minutes before manually releasing the remaining pressure.
4. When able, remove lid and discard bones. Strain the broth through a fine mesh strainer into a large soup pot, pressing down on the solids to extract as much flavor as possible.
5. When ready to serve as soup, bring the broth to a simmer and add the carrots, celery and Swiss chard stems. Simmer until the vegetables are tender. Add the chicken and Swiss chard leaves and cook for about 5 minutes, or until the chard is tender. Season the soup with salt and pepper and garnish with parsley. Serve the soup with pasta, if desired.
