Turmeric Chicken Noodle Soup

ACTIVE TIME: 30 MIN. I TOTAL TIME: 30 MIN. I SERVES: 5-6

Ingredients:

• 3 tablespoons of olive oil
• 4-6 cloves garlic, minced
• 1/2 cup diced sweet onion
• 1 cup sliced carrots
• 1 cup sliced celery
• 5 cups chicken broth
• 2 cups shredded chicken (a rotisserie chicken works perfectly)
• 1 teaspoon turmeric
• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• 1/2 teaspoon ground thyme
• 1/2 teaspoon rosemary
• 2 bay leaves
• 4-5 oz gluten free egg noodles, I use about half a box
• Salt & pepper

Instructions

1. Heat oil in a large pot over medium heat. Add diced onion, celery, carrots and minced garlic. Sauté for 10-15 minutes or until onions are translucent.
2. Deglaze the sautéed mixture by pouring the broth into the pot. Add the shredded chicken and season with all of the spices, salt and pepper.
3. Bring to a boil before tossing in the egg noodles and bay leaves. Cover and turn the heat down to simmer for about 10 minutes or until the noodles are Al dente.
4. Serve with your favorite table crackers. Store leftovers for up to three days.