INGREDIENTS
2 tablespoons olive oil
2 medium carrots, diced
2 stalks celery, diced
1 medium yellow onion, diced
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon fine salt
1/2 teaspoon black pepper
1/2 teaspoon ground turmeric
8 cups chicken broth
3/4 cup small noodles
4 ounces green beans, trimmed and cut into 1-inch pieces
8 ounces cooked chicken breast
2 cups baby spinach
INSTRUCTIONS
1. In a large soup pot over medium heat, heat the oil until it shimmers. Add the carrots, celery and onion and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Stir in the ginger, garlic, salt, pepper and turmeric and cook for 1 minute more. Add the broth and bring to a boil.
2. Reduce the heat to medium-low and add the noodles and green beans to the pot, increase the heat to medium-high and return the broth to a boil. Reduce the heat to medium-low and simmer, uncovered, until the green beans are tender, about 10 minutes.
3. Return the chicke to the pot. Stir in the spinach and cook until wilted, about 1 minute. Remove from the heat, ladle into bowls and serve hot.
