The South Asian flavours of this soup are sure to warm you on a cold winter day. Turmeric is a known anti-inflammatory and can help boost your immune system. This recipe makes a large amount, perfect for leftovers or freezing.

Serves 6 to 8.

What you need:

  • 1 tbsp canola oil
  • 6 to 8 chicken thighs, cut into 1” chunks
  • 1 medium onion, diced
  • 2 tbsp minced garlic
  • 1 tbsp minced ginger
  • 2 cups sliced carrots, quartered lengthwise and sliced
  • 2 cups sliced mushrooms
  • 1 cup sliced celery
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 1 tsp salt (adjust to taste)
  • ¼ tsp black pepper
  • ¼ tsp cayenne
  • 2, 900 mL cartons no-salt added chicken broth
  • 2 cups uncooked whole wheat egg noodles
  • 1, 540 mL/19 oz can lentils, drained and rinsed
  • ¼ cup lemon juice

How to make:

  1. In a large pot, heat canola oil over medium heat.
  2. Brown chicken (approx. 5 minutes) and remove to a bowl.
  3. Add onion, garlic, ginger, carrots, mushrooms, celery and seasonings to pot. Cook for 3 to 4 minutes.
  4. Add broth and bring to boil. Return chicken to pot. Add egg noodles and lentils.
  5. Cover and simmer for 15 minutes.
  6. Remove from heat and stir in lemon juice.

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