Ingredients
Ingredients for 6 servings
Ingredients for 6 servings
Steps Set a heavy pot (dutch oven) on medium high heat. Once hot add oil and onions and saute for 2 – 3 minutes until the onions begin to lightly brown and turn translucent. Then add garlic, turmeric, cumin, celery, carrots and chicken. “Bloom” the spices (or cook everything together) for 2 minutes until fragrant. If you would like a thicker soup, add the arrowroot as well. Add the chicken broth – and bouillon cube if you prefer a richer flavor – and bring to a light simmer. If you would like, add the pinot as well at this point. Once it is simmering, add the bay leaves. Reduce the heat to low and cover the pot (with a heavy lid) and cook for 35 – 40 minutes. Add the egg noodles and cook for 6 – 8 minutes, or until the noodles are completely cooked.
