Turmeric Ginger Soup with Garlic Noodles

Created by: Kalemejules

Serves 4


  • 9 oz bag of Beet Generation Cucumber Noodles (or your favorite flavor)
  • ½ yellow onion chopped small
  • ½ lb chicken breast
  • 2 large carrots finely chopped
  • 2 stalks of celery finely chopped
  • 1 grated garlic clove
  • 1 tsp Turmeric
  • 1 tbsp grated ginger
  • juice of 1 lime
  • 16oz of chicken or veggie broth
  • salt/pepper/lemon pepper seasoning/chili powder
  • 3 cups chopped kale
  • cilantro
  • dash of salt/pepper


Cook the pasta in boiling salted water as instructed on the bag and set aside.

In a separate large saucepan heat 1 tsp olive oil. Add chopped onions and let cook for 2-3 mins. Add raw chicken breasts chopped in small pieces, carrots, celery, garlic, ginger, and turmeric. When the chicken pieces are fully cooked pour in chicken broth, lime juice, and a dash of salt/pepper/lemon pepper seasoning/chili powder.  Bring to a boil. When it starts to boil, turn down to simmer and add kale. Let the soup simmer for 30 mins and adjust seasoning to your preference.

When the soup is ready, place cooked Beet Generation Farm garlic noodles in a bowl and cover with soup (this will prevent the noodles from over cooking/expanding in the soup during the next few days). Serve with fresh lime juice and chopped cilantro.