Go Back
–+ servings

Turmeric Chicken Noodle Soup

Please rate us
A nourishing and comforting bowl of soup infused with turmeric, perfect for chilly nights or when you're feeling under the weather.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the soup base
  • 2 tablespoons olive oil For sautéing
  • 1 medium yellow onion, finely chopped Aromatic base
  • 2 medium celery stalks, thinly sliced
  • 3 medium carrots, diced Cut into 1/4" half-moons
  • 2 teaspoons kosher salt
  • 0.75 teaspoon turmeric powder
  • 0.5 teaspoon ground black pepper
  • 8 cups chicken broth Can substitute with vegetable broth for a vegetarian version
  • 2 cups filtered water
  • 8 sprigs fresh thyme Adds flavor
For the final touches
  • 4 ounces egg noodles Extra-wide if possible
  • 0.75 pound cooked and cubed chicken meat Rotisserie chicken works well

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion, celery, and carrots. Sauté for about 5-7 minutes until the vegetables are softened.
  3. Stir in the kosher salt, turmeric powder, and ground black pepper, allowing the spices to bloom for about 1 minute.
  4. Carefully add the chicken broth and filtered water. Toss in the fresh thyme sprigs and bring to a simmer.
  5. Once simmering, add the egg noodles and cook according to package instructions, typically about 5-7 minutes until tender.
  6. Stir in the cooked and cubed chicken meat, heating everything through for another 2-3 minutes.
  7. Remove from heat, discard the thyme sprigs, and your comforting soup is ready to be enjoyed.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gSodium: 800mgFiber: 3gSugar: 5g

Notes

This soup can be served with a sprinkle of fresh parsley or a squeeze of lemon juice. For leftovers, store in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months.
Tried this recipe?Let us know how it was!