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