Chicken Noodle Soup with Ginger and Turmeric Tips | Heather Carey

Ingredients

• 2 tablespoons extra virgin olive oil
• 4 large carrots, peeled and diced
• 1 large onion, peeled and diced
• salt and pepper, to taste
• 1 1-inch piece ginger, peeled and grated
• 3 large cloves garlic, pressed
• 1 teaspoon dried turmeric
• 8 cups chicken broth, strongly suggesting homemade
• 2 cups cooked diced chicken
• 8 ounces baby spinach (I used frozen)
• 1 small bunch fresh parsley, chopped
• 1 package fresh ramen noodles (feel free to use 2 cups cooked brown rice if gluten-free)