Chicken Noodle Soup with Carrot Juice

Name: Chicken Noodle Soup with Carrot Juice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 carrot, peeled and cut into small dice; 1 celery stalk, cut into small dice; 1 garlic clove, chopped; 1/2 teaspoon ground turmeric; 1 tbsp (15 ml) olive oil; 5 cups (1.25 litres) chicken broth; 2 cups (500 ml) carrot juice; 2/3 cup (90 g) crushed whole-wheat spaghetti; 1 1/2 cups (255 g) cooked chicken, diced; 1 tbsp flat-leaf parsley, finely chopped

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Preparation 15 MIN

Cooking 20 MIN
Servings 4
Freezes

Ingredients
Preparation

Ingredients

1 carrot, peeled and cut into small dice
1 celery stalk, cut into small dice
1 garlic clove, chopped
1/2 teaspoon ground turmeric
1 tbsp (15 ml) olive oil
5 cups (1.25 litres) chicken broth
2 cups (500 ml) carrot juice
2/3 cup (90 g) crushed whole-wheat spaghetti
1 1/2 cups (255 g) cooked chicken, diced
1 tbsp flat-leaf parsley, finely chopped

Preparation

In a large pot, soften the carrot, celery and garlic with the turmeric in the oil. Season with salt and pepper. Add the broth and carrot juice and bring to a boil.
Add the spaghetti and simmer, uncovered, for 10 minutes or until the pasta is al dente. Add the chicken and parsley. Reheat and adjust the seasoning. The next day, add a little more broth if the soup has thickened.