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Hi….any soup lovers there?
As we approach the fall and winter season, our bodies crave a good healthy soup. This soup is so nourishing as well as delicious. For this soup make sure to get the lump crab meat or the best available one which does not have too much claw meat in it. For more of an earthy flavor, I added turmeric powder to this recipe which is optional but it definitely makes the soup healthier and delicious.
Ingredients
- 1 and 1/2 cups of chopped onion, carrots, celery, and potatoes
- 1 can of Crabmeat. ( I like the BOSS brand and the CHICKEN OF THE SEA)
- Half of a can of sweet corn kernels
- 2 cloves of garlic mashed or minced
- 2 tablespoon all-purpose flour
- 3 tablespoon of coconut oil or butter (preferably butter)
- 2 14 oz cans of Swanson chicken broth (33% less sodium)
- 1 cup uncooked egg noodles (any kind)
- 1 cup of warm water
- 1 cup of whole or 2% milk with 1 tablespoon of corn starch mixture
- Salt and Black to pepper to taste
- Dash of old bay seasoning, Turmeric powder, parsley and Oregano flakes (quarter teaspoon)
- Garnish with parsley (optional)
Instructions
- In a large steel pot, melt the butter, stir in some flour and blend well.
- After blended into a roux throw in the mixed vegetables (carrots, onions, celery, and potatoes) and mix well
- Start by adding salt, black pepper, parsley flakes, crushed red pepper (optional) Old bay seasoning and turmeric. Blend all of it on a medium flame and cook until tender, for about 5 mins
- Add corn kernels and stir well, followed by 2 cans of chicken broth and 1 cup of water into the pot.
- Cover and cook for 7 mins.
- Add the Crabmeat and pasta (egg noodles ) and cook for 5-6 extra mins
- Lastly, add in the mixture of milk and corn starch to the soup. Stir well.
- Check for salt. Cover and cook for 5 more mins or until it has a slightly thickening consistency.
- Serve Hot with Italian loaf or grilled cheese sandwich. Enjoy!!
