Golden Chicken Noodle Soup

Golden Chicken Noodle Soup

I started to just make a classic Chicken Noodle Soup recipe tonight (my recipe is one I adapted from Ina’s classic recipe.)  But then I saw a creamy, orange hued version on Natasha’s Kitchen, and I decided to do my own take on it.  I didn’t actually read her recipe because I wanted to see what I could come up with on my own, but I was visually inspired.

I’d had the bell peppers in my fridge leftover from when I made Buffalo Chicken Soup a few days earlier.  Since I was seeing an orange/yellow theme, I decided to add the turmeric.  I didn’t want to take it too over the top, so I didn’t add anything too out there or spicy.  After all, it’s still chicken noodle soup– comfort food.  Usually for chicken noodle soup, I use either Basic Baked Chicken or a shredded rotisserie.  But I thought doing it in the slow cooker and shredding it myself would be better. 

Don’t add the pasta to the slow cooker at all.  I’ve done that before with other things and completely ruined dinner.  I think it’s best to keep it separate until serving (but you can store it all together).

Finish this soup off with some parmesan cheese and a slice of garlic toast.

Total Time:  8-9 hours; Hands On Time:  30 Minutes

Serves:8

Difficulty Level:  Easy
Ingredients

1 medium sized yellow onion, medium diced

3 cloves of fresh garlic, minced

1 yellow bell pepper, medium diced

1 orange bell pepper, medium diced14708358_370431179962191_4579656665779348930_n

4 medium sized carrots, peeled and medium diced

4 boneless, skinless chicken breasts

2 tablespoons of turmeric

¼ cup flour

10 sprigs of fresh thyme

10 cups of water plus corresponding amount of chicken base or bouillon

1 box of whole wheat rotini

Parmesan cheese

½ cup fresh parsley, chopped

Directions

  1. Turn a 6 quart slow cooker to high.  Add the onion, garlic, bell peppers, carrots, chicken, turmeric, flour, thyme, and chicken broth (or water and base or bouillon) to the slow cooker.
  2. Cook for 6-8 hours. Pull the chicken out, and shred it with tongs and a fork.  Add it back to the soup.
  3. Right before serving, cook the pasta according to package instructions.
  4. To serve, add a small handful of the pasta to an empty bowl, and pour the soup on top of it.
  5. Garnish with parmesan cheese and fresh parsley.