A hearty chicken noodle soup starts with an excellent stock which is so easy to make and makes all the difference in creating a great flavor base for any dish. For this soup, I used a variety of diced, root vegetables along with both fresh turmeric root and dry to give the stock a beautiful earthy color and flavor. It is hearty and healthy and takes a bit over an hour to prepare and makes a comforting, healthy soup.
- 1 roasting chicken (about 2 lbs)
- 1 large yellow onion, quartered
- 1 piece turmeric root, peeled (1/2 inch long)
- 1 carrot, peeled rough chop
- 1 stalk celery, rough chop
- 1 bayleaf
- 1 tablespoon whole peppercorns
- 1 teaspoon kosher salt
- 2 cloves smashed garlic
- 2 carrots, peeled, 1/4 inch dice
- 1 large celery stalk, 1/4 inch dice
- 2 parsnips, peeled and 1/4 inch dice
- 1 small turnip, 1/4 inch dice
- 4 cups sliced mushrooms (shiitake or baby bellas)
- 2 cups frozen peas
- 3 ounces of noodles (I used tagliatelle), broken in pieces
- 2 tablespoons olive oil
- 2 teaspoons turmeric
- 1 onion, finely chopped
- 2 cloves garlic, minced
- kosher salt and pepper
- 2 tablespoons minced parsley
- parsley leaves for garnish
Place whole chicken and remaining ingredients for stock in a large stockpot and add enough cold water to almost cover chicken. Bring water to a boil, reduce heat and simmer covered for about 40 minutes. Strain stock through fine sieve, reserving chicken and discarding vegetables. Once cool enough to handle, shred chicken and set aside. In another pot, heat oil to medium and onion, garlic, celery, parsnips and turnips. Season with salt and pepper. Sauté vegetables for 5-10 minutes until fragrant and tender. Add mushrooms, sauté for another several minutes. Add stock to vegetables and bring to a boil. Once boiling, add pasta and allow it to cook until almost done, add peas and reserved chicken. Pasta will continue to cook and absorb the stock, so be sure not to overcook so noodles are not overly soggy. Season soup with turmeric and salt and pepper. Add parsley and stir. Adjust seasonings. Ladle in bowls, garnish with parsley and add extra parsley for garnish if desired. Enjoy!
Looks and sounds like a mouthwatering dish!!!! Will try this fall when the weather feels more like autumn.
It would be nice to have more cooperative weather!😘
I absolutely love how you added the fresh turmeric. The stock sounds and looks so flavoursome (:
Thank you! It adds an atypical flavor boost and color to a classic!
Love all the root veggies in this recipe!!
Oh thank you! I do too, they are so nice in a soup and a little different than the traditional mix-ins!