Chicken Noodle Soup with Carrot Juice
Chicken Noodle Soup with Carrot Juice
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  • 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.
  • Description
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