Turmeric Chicken Noodle Soup

Instructions

1. In a large pot or dutch oven over medium heat, add 1/2 tablespoon of olive oil.
2. Add the scallions, carrots and celery and season with salt and black pepper, sauté 4 to 5 minutes until they start to become tender.
3. Add the tomatoes and stir, cook 3 to 4 more minutes.
4. Increase heat to high, pour in the broth, water, bouillon, chicken thighs, turmeric, ginger and bring to a boil, cover and simmer on low 1 hour until chicken shreds easy and the vegetables are tender.
5. Add the zucchini, broccoli and cook 5 minutes.
6. Meanwhile cook noodles according to package directions.
7. Place 1 cup of spinach in each wide shallow bowl, then add the noodles to each. Top with 2 cups soup.
8. Serve with lemon, if desired.