The 1-Ingredient Solution To Better Canned Chicken Noodle Soup

A bowl of chicken noodle soup is a fantastic hearty meal, and there's nothing better when you're not feeling well. Homemade is almost always better, but that's not to say that store-bought can't shine, too. If you want to make store-bought chicken noodle soup taste better, all you need is one ingredient: turmeric.

Turmeric has a peppery kick and a touch of citrus, but it can be overpowering, so use a light hand. One teaspoon is plenty. It's meant to be a complement that spices up your canned soup without completely taking over the dish. In addition to its flavor, turmeric adds a lovely golden color that makes your chicken soup look homemade.

There are also claims that turmeric has health benefits, namely battling inflammation. The primary compound said to benefit the body is curcumin, which serves as an antioxidant. However, the actual benefits are still not very well understood and more research is needed.

To achieve a more complex flavor, bloom your turmeric before adding it to the soup. What does blooming a spice mean? In short, it's heating it to release its natural oils. Simply heat about two tablespoons of butter, olive oil, or some other kind of oil on the stove and add your turmeric. While you're blooming your turmeric, stir constantly to keep it from burning or clumping. It should only take a minute or two for it to bloom. When the turmeric smell becomes strong, pour the oil into your soup. This is a surefire way to bring your lackluster soup to life.

When adding any spice to a dish, never shake the container directly over a hot pan or pot. Doing so exposes the spice to heat and moisture, which can cause clumping. It also makes it more difficult to measure how much you're using, which is essential when dealing with a potent spice like turmeric.