Chef notes

This one-pot wonder is an ideal cold-weather meal that's easy to tackle on any weeknight. The turmeric has healing and anti-inflammatory properties, as well as a soft, earthy flavor that just feels like it's warming the body from the inside-out. It's extra easy to make homemade chicken soup when you have a rotisserie chicken ready to go, and if you picked it up from the store, 10 minutes of prep and 40 minutes on the stove goes by quick!

Swap option: For a slightly different flavor, swap onions for leeks and consider adding fennel.

Ingredients

3 tablespoons olive oil
1 medium white onion, chopped
4 garlic cloves
2 teaspoons ground turmeric
2 teaspoons cumin
1 pound rotisserie chicken (meat only, no skin)
2 medium carrots, chopped
2 celery stalks, chopped

1 tablespoon arrowroot flour (optional)
1 cup pinot grigio (optional)
8 cups (64 ounces) no salt added chicken broth
1 chicken stock bouillon cube (optional)
2 bay leaves
1¼ cups (10 ounces) egg noodles
Sea salt and cracked pepper, to taste

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Preparation

Set a heavy pot (Dutch oven) on medium-high heat. Once hot, add oil and onions and sauté for 2 to 3 minutes until the onions begin to lightly brown and turn translucent. Then add garlic, turmeric, cumin, celery, carrots and chicken. “Bloom” the spices (or cook everything together) for 2 minutes until fragrant. If you would like a thicker soup, mix in the arrowroot as well.

Add the chicken broth (and bouillon cube if you prefer a richer flavor) and bring to a light simmer. If you would like, add the pinot as well at this point. Once it is simmering, add the bay leaves. Reduce the heat to low and cover the pot (with a heavy lid) and cook for 35 to 40 minutes.

After it's simmered, add the egg noodles and cook for 6 to 8 minutes, or until the noodles are completely cooked.

Season to taste with sea salt and pepper. Serve immediately while hot but save some for the next day since “day old” soup is even better because the flavors have more time to meld together. Enjoy!