Healthy Chicken Noodle Soup | Easy Weeknight Recipe

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

noodles

🥗Healthier: whole grain noodles

💰Cheaper: egg noodles

Whole grain noodles offer more fiber; egg noodles are often cheaper.

Slice half a slice of chicken breast horizontally and marinate with salt, white pepper, and paprika.

Slice garlic, ginger, onion, and red chili, keeping aside some slices for garnish.

Slice half a carrot diagonally and cut broccoli into small florets.

Chop garlic chives finely for garnish.

In a wok or pan, heat 1 and 1/2 tbsp of avocado oil.

Sear the chicken breast on one side until golden, then turn to cook thoroughly.

Boil dried egg noodles according to package instructions, or blanch fresh noodles.

Once the chicken is cooked, remove and set aside to rest.

In the same oil, sauté minced garlic and ginger for about 30 seconds.

Add minced onion and red chili, sauté for 2 to 3 minutes.

Season with salt, half a teaspoon of turmeric, black pepper, and 1 teaspoon of garam masala, toasting for about a minute.

Add 1 and 1/2 cups of chicken vegetable broth and half a cup of water, bringing to a boil.

Cover and cook for 7 to 8 minutes.

Add sliced carrots and broccoli, boiling for 3 to 4 minutes.

Taste and adjust salt if necessary, adding extra black pepper.

Turn off heat and arrange broccoli and carrots in a bowl, pouring broth over them.

Slice the chicken and add it to the bowl along with bean sprouts, garlic chives, and chili slices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens