This Chicken Noodle Soup with Turmeric is satisfying comfort food – filling enough for dinner!
We all know I’ve got a big appetite. A regular bowl of soup isn’t going to do it for me.
Rather than fill up on bread or sandwiches to go with it though, I like to make my soups hearty and filling!
If you take a look, you’ll see that most of my soup recipes have lots of toppings or are ultra loaded with chunky, filling ingredients. No-one likes a hangry Nicky, hunting around the house for a snack 10 minutes after lunch, so this is definitely the better option.
I’m starting up with my personal trainer again in a couple of weeks!
Summer to Christmas last year I put on too much weight. A combination of:
- Not enough exercise (my PT had a baby, so hands-up, I totally used that as an excuse to skive)
- Lots of work – often 14 hour days, fuelled by snacks!
- Chris joining me on Kitchen Sanctuary. Yes, I’m blaming Chris 🙂 It took me about a year to get used to working from home and not grabbing something from the fridge every time I was nearby. Chris has been going through the similar fridge-calling problem, and I went back to square one and joined him with the extra snacks.
- My Nan passed away in October and my Grandad passed away in November. I never used to be an emotional eater, but this hit me hard. I haven’t really talked about it on the blog yet as it’s still a bit raw, but I will soon. If you’ve visited the blog often, you might have seen me talking about our bi-weekly visits to my grandad’s house in my hometown. It was a time for the extended family to get together regularly to laugh and eat. I often cooked big-batch dinners (lots of them are on the blog) to take over there. We haven’t quite figured out a new routine for meeting up, but we all want that to continue.
So it’s a new year and a new start. I’ve already written up my plan for exercise and weight loss and plan to be back to where I was (i.e pretty fit, comfortable in my clothes, but not skinny – I’m good with a few squishy bits) at some point in March.
The revelation from Tuesday of how many lighter recipes I actually have on the blog is going to help massively in my meal planning. Is that something you’re interested in seeing? Just let me know and I’d be happy to share!
This Chicken Noodle Soup with Turmeric is satisfying comfort food - filling enough for dinner!
- 1 tbsp olive oil
- 2 skinless chicken breasts ,chopped into bite size chunks
- 1 onion ,peeled and chopped
- 2 chilli peppers (1 chilli finely chopped, 1 chilli thinly sliced (I use fresno chillies))
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1 tbsp ground turmeric
- 2 tbsp smooth peanut butter
- 10 chestnut mushrooms, sliced (or your favourite mushroom)
- 500 ml chicken stock (use bouillon for gluten free)
- 240 ml full-fat coconut milk
- 150 g dried medium egg noodles ,(you can replace with gluten free rice noodles if needed)
- 1 lime juiced
- pinch salt and pepper
- 1 small bunch spring onions (scallions) ,chopped into 1-inch chunks
- 2 tbsp cornflour (optional, this is to thicken the soup if needed)
- 1 tsp chilli flakes
Heat the oil in a large sauce pan on a medium-high heat and add the chopped chicken. Cook for 5 minutes, turning regularly until sealed all over.
Add the onion and finely chopped chillies and continue to cook, stirring regularly for 5-6 minutes, until the onion softens.
Add in the ground coriander, cumin, turmeric and peanut butter and stir to coat the chicken.
Stir in the mushrooms, chicken stock and coconut milk. Bring to the boil, then simmer for 20 minutes.
Whilst the soup is simmering, cook the noodles as per the pack instructions (usually this means cook in boiling water for 4 minutes). Drain the noodles and run under cold water to stop the cooking process. Drain again when the noodles are cold.
When the soup has simmered for 20 minutes, add in half the lime juice and a pinch of salt and pepper. Taste, then add more lime juice and seasoning if needed.
Add in the spring onions and allow to cook for a further minutes or two to soften slightly, then stir in the cooked noodles and heat for 1-2 minutes to heat them through.
If you would like the soup to be a little thicker, you can mix the 2tbsp of cornflour with 6 tbsp of cold water, and add a splash at a time to the soup, whilst stirring to thicken.
Turn off the heat and divide the soup between four bowls. I find it easier to use tongs to place the noodles into the bowls first, then ladle the rest of the soup on top.
Sprinkle with the sliced chillies and chilli flakes before serving.