Spicy Chicken Turnip Noodle Soup – Phase 3

Substitute your plain noodles with turnips to give Spicy Chicken Turnip Noodle Soup a richer taste – it makes for a perfect lunch or appetizer.
Spicy Chicken Turnip Noodle Soup - Phase 3

Ingredients: 

  • 1 12 ounces chicken breast (with bones), skin discarded
  • 6 cups chicken broth
  • 2 cups water
  • 1 red bell pepper
  • 5 scallions
  • 2 teaspoons chili powder 
  • 1 can (28 ounces) crushed tomatoes
  • 2 large turnips
  • 1/4 cup cilantro leaves
  • 1 lime cut into wedges for serving

Directions

  1. Place a medium saucepan over medium heat and bring the chicken, broth and two cups of water to a simmer.
  2. Reduce the heat to low, cover and simmer until the chicken is cooked through, about 30 minutes. Remove the chicken and let cool.
  3. Deseed and thinly slice the red bell pepper and slice the scallions on an angle. Peel the turnips, spiral cut them (use Blade C for Inspiralizer) and trim them.
  4. Shred the chicken and set aside. Place bones into the broth and raise the heat to bring to a boil. Let cook uncovered and reduce down by one-third, about 10-15 minutes.
  5. Scoop out the bones with a slotted spoon. Whisk the chili paste and crushed tomatoes into the broth and return to a simmer over medium-high heat.
  6. Add the turnip noodles and bell pepper and cook until the noodles are just tender, about three minutes. Stir in the shredded chicken and scallions.
  7. Ladle the soup into bowls and top with cilantro leaves. Serve with the lime wedges.

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