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Your skin will love you for this golden glow chicken noodle soup ✨⁠
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Ingredients (Serves 4):⁠
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1 tbsp olive oil⁠
1 brown onion, finely chopped⁠
2 garlic cloves, minced⁠
1 tsp ground turmeric, ground cumin + ground coriander⁠
1 carrot, diced⁠
2 celery stalks, diced⁠
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1 tbsp bone broth concentrate (chicken)⁠
500ml chicken stock, 500ml water⁠
200g chicken breast⁠
100g vermicelli noodles⁠
1 cup frozen green peas⁠
Salt & pepper, to taste⁠
Juice of ½ lemon (optional)⁠
Fresh parsley or coriander, to serve⁠
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Method:⁠
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Heat olive oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until translucent.⁠
Add garlic, ginger, turmeric, cumin, and coriander. Cook for 1 minute until fragrant.⁠
Stir in the diced carrots and celery. Cook for 2–3 minutes to slightly soften.⁠
Add chicken stock, water and bone broth concentrate. Stir well and bring to a gentle boil.⁠
Add the chicken breast. Reduce heat and simmer gently on low heat for 12-15 minutes, or until cooked through.⁠
Remove chicken, shred with two forks, and set aside.⁠
Add noodles to the broth and cook for 5 minutes or until tender.⁠
Stir in shredded chicken and green peas. Simmer for 2–3 minutes until peas are heated through.⁠
Season with salt, pepper, and lemon juice if using.⁠
Serve warm, topped with fresh herbs.