Chicken Noodle Soup for the Runners Soul
This week my whole family has been battling one of those annoying winter viruses. It’s not the flu but its a nasty cold that just keeps hanging on. This cold has primarily been an upper respiratory thing with one of the most significant features being the laryngitis that goes along with it which is less then helpful when being stuck at home all weekend with sick little ones. Since we were all sick we spent most of the weekend cuddled up under blankets and ate nourishing comfort foods to try to heal our achy bodies.
I don’t know about you but when I get sick I crave comfort foods and of course when you are sick there is nothing better than a piping hot bowl of soup. I was craving soup all weekend and finally mustered up the energy to make some homemade chicken noodle soup yesterday, but this time I wanted to add a little twist. Hopefully you will enjoy what I came up with: Udon chicken Noodle Soup with Turmeric. This soup definitely warmed me up and made me feel better (at least while I was eating it!). Hopefully the soup and some rest will have us all back up and running in no time!
Fresh Ingredient: Turmeric
Before I jump into my recipe let me tell you a little bit about Turmeric in case this is a new ingredient for you. Turmeric is a spice from India that has long been used as a part of Ayurvedic Medicine because it is believed to have anti-inflammatory properties. Turmeric comes from the ginger family and is a spice often used in making curries. The medicinal properties of turmeric are said to be best when turmeric is used in its raw form. There are some studies that indicate that Turmeric can help fight infections such as cold viruses.
(Disclaimer: I am not a medical professional or registered dietitian, I am a Certified Holistic Health Counselor through IIN. Please consult a medical doctor prior to using dietary supplements to treat health conditions as there may be know interactions or side effects.)
I decided to add Turmeric to my chicken noodle soup recipe because of the possible health benefits but also for the rich flavor that turmeric provides when added to food. I also love the golden color that turmeric added to the soup.
Please enjoy my Udon chicken Noodle Soup with Turmeric.
- Olive Oil
- 3 Organic Carrots Diced
- 2 Stalks of Organic Celery Diced
- 1/2 Vidalia Onion Diced
- 4 Cups Organic Chicken Stock
- 1 1/2 Cups of Water
- 1/2 Teaspoon Simply Organic Turmeric
- Salt and Pepper to taste (based on preference for saltiness and saltiness of chicken stock)
- Shredded chicken from a rotissserie chicken (I used left over chicken from a chicken that we cooked on the grill using a beer can cooker)
- 1 package of Nasoya All Natural Japanese Udon Noodles
- **Can add garlic and ginger if you want to enhance the flavor)
- Heat olive oil in a dutch oven.
- Add diced onion, carrots, and celery and cook until softened.
- Add 4 cups of organic chicken broth and 1 cup of water.
- Add salt and pepper (checking for proper seasoning).
- Add 1/2 teaspoon turmeric.
- Shred chicken taken from a rotisserie or left over chicken and add to the soup.
- Bring Soup to a boil for a few minutes.
- Let simmer for 25-30 minutes.
- Add Udon Noodles and cook for an additional 4-5 minutes.
- Serve hot with garlic bread and a spinach salad.
Be well and happy running!