My regular readers may notice that I am starting to study ginger. As I learn more about the different types of ginger makes me curious to add it to different recipes. The traditional chicken noodle recipe needs a bit of a makeover to add more spice and heat. I experimented with adding ginger paste, curry powder, and turmeric powder. The blending of these flavors added a nice level of spices and heat. If you are not familiar with these spices I would recommend adding a small amount and perform a taste test. You can always add more until you get the flavor you like.
I must admit that I tend to turn my soups into stews which I did with this soup by adding too many noodles! In the below recipe I reduced the amount of noodles. A better option is to boil the noodles and add them when you are serving the soup. This way they are always fresh and you can better gage how much to add. Storing soup with the noodles can result in your broth being soaked up by the noodles! Best to have some extra chicken stock available and you may need to add a bit more spices when reheating. Remember to do your taste test to determine what you need to add.
If you like ginger or would like to know more about the different types of ginger, then try my Learning to Make Ginger Honey Tea With a Splash of Lemon!
What are your favorite non-traditional ingredients in a chicken noodle soup?
1 Chicken Rotisserie
Mirepoix of onions, carrots, and celery
4 Garlic Cloves, minced
6 to 8 cups low-sodium Chicken Broth
2 Stalks Celery, cut in large chunks
3 Carrots, cut in large chunks
1 – 2 tbsp Ginger Paste
1 – 2 tsp Curry Powder
1/2 tsp Ground Thyme
1/2 tsp Ground Turmeric, optional
1-2 teaspoon Salt
½ teaspoon Pepper
6 ounces Fine Egg Noodles
1 tbsp Arrowroot
2 tbsp Water
I make my own mirepoix with 1 of each: sweet onion, carrot and celery. Add about 1 tablespoon of olive oil to a soup pan, heat then add mirepoix.
Once it is tender add the minced garlic and simmer for about a minute. Add carrots and celery – I tend to cut mine in larger chunks. Again my soups turn into stews!
Add chicken broth and bring to a boil and simmer for about 20-minutes or until vegetables are tender. Add salt, pepper, ginger paste, curry powder, thyme, and turmeric. Adjust measurement to taste.
Create a thickening paste with 1-tablespoon arrowroot with 2-tablespoon water. Whisk and then add to your soup mixture. I like to use arrowroot because it thickens at about twice the rate of using flour. It does not have any flavor and turns clear when cooked. If you do not have arrowroot you can use flour. Let the soup thicken a bit and add your cooked chicken. Boil your noodles until partially cooked. Add to soup. Warm through and serve!
If you like soup and stews, then check out:
Rosemary & Smoked Chicken Dumpling Stew
Creamy Pumpkin Soup with a Kick!
My Version of Murgh Mumtaz Mahal or Indian Chicken Curry Soup
Super Bowl Turkey Chili With Cornbread
Chicken Pot Pie
Minestrone Slow-Cooked Stew
St. Patrick’s Day Potato Soup
Tomato Basil Orzo Soup – thank you Wegmans!