Healing Food – Turmeric Chicken Noodle Soup

This easy turmeric chicken soup is loaded with noodles, turmeric, and thyme for a delicious and comforting bowl of anti-inflammatory goodness!

Oh, how we all love this soup! It is everything you want from a bowl of chicken noodle soup.

Comforting, loaded with chicken, veggies, and noodles (no empty broth spoonfuls for this one!), really easy to make, reheats great, freezes great, and most of all, loaded with anti-inflammatory goodness from the turmeric, thyme, and chicken broth.

So many of you guys messaged me to put the recipe up on the site after I made it at least 1x per week during the entire cool weather part of the pandemic. It is inspired by my Chicken Rice Soup with Turmeric so if you want a noodle-less version, that is your recipe!

I like to use organic egg noodles because they have a very firm (meaning they do not fall apart) but tender texture.

If you eat gluten, Whole Foods has a good deal on their 365 extra-wide organic egg noodles for $2.99 / bag. You can make a few batches of soup from one bag but I always buy a few bags to keep in the pantry.

For gluten-free, Jovial makes the most amazing GF egg pasta called Tagliatelle. Now, you most definitely can use a different type of pasta or noodle but if you want the absolute BEST VERSION of this soup, stick with some type of egg noodle!

Turmeric Chicken Soup Ingredients:

Here is what you need to make some comforting homemade chicken noodle soup.

• Olive Oil, Ghee, or Butter
• Yellow Onion
• Carrot
• Celery
• Salt, Turmeric, Black Pepper
• Chicken Stock, Broth or Bone Broth
• Fresh Thyme Leaves
• Egg Noodles
• Cooked and Cubed Chicken (leftover, rotisserie, etc.)

When it comes to chicken noodle soup, this one is a real winner!

I am including some tips and tricks below to make sure that you make the best batch of turmeric chicken soup possible based on all of our conversations about this recipe. I can’t wait to hear from those of you who are just trying it for the first time!

Recipe Tips:

• Noodles: Egg noodles are the best for this soup. For gluten noodles, use extra-wide egg noodles. For gluten-free, I recommend using Jovial Egg Tagliatelle and either cracking when you put into the pot or using food scissors to cut the noodles after they have cooked and are soft.
• Broth: Whether you use homemade or store-bought broth or stock, you may need to adjust the salt (always start with less than you think you need and add 1/2 tsp increments. It’s really easy to over-salt and ruin a good pot of soup!
• Chicken: My favorite time-saving hack is to use rotisserie chicken to make this soup! You can poach, bake, or cook chicken and cube it or use leftover shredded chicken as well. TIP: I have added frozen cubed rotisserie chicken without defrosting it first and it still comes out perfect.
• To make a thinner soup: Reduce the amount of noodles by 1 ounce.
• To make a thicker soup: Increase the amount of noodles by 1 ounce.
• To make a double or triple batch: Whenever I double or triple this recipe (which is frequent as we really love to stock the freezer with this turmeric chicken soup!), I usually add just a smidge less turmeric and black pepper as they can be very over-powering in large amounts. You can always add more at the end!
• Storage: This turmeric chicken soup is a storage champ! My husband would even argue that it is legit better the next day so feel free to make a day or so in advance and reheat (covered on a low simmer until warmed through). It also freezes really well!

Did you make this recipe? Please give it a star rating below!

Turmeric Chicken Noodle Soup

Prep Time:
5 mins

Cook Time:
30 mins

Total Time:
35 mins

 

This easy turmeric chicken soup is loaded with noodles, turmeric, and thyme for a delicious and comforting bowl of anti-inflammatory goodness!

Course:

Soup

Cuisine:

American

Keyword:

anti-inflammatory soup recipe, chicken noodle soup with turmeric, healthy chicken noodle soup, how to make turmeric soup, soup recipe using turmeric

Servings: 6

Calories: 277 kcal

Ingredients

• 2
  Tablespoons
  olive oil
• 1
  medium
  yellow onion
  finely chopped
• 2
  medium
  celery stalks
  thinly sliced
• 3
  medium
  carrots
  diced or cut into 1/4″ half-moons or rounds
• 2
  teaspoons
  kosher salt
• 1
  teaspoon
  turmeric powder
• 1
  teaspoon
  ground black pepper
• 8
  cups
  chicken broth
• 2
  cups
  filtered water
• 8
  sprigs
  fresh thyme
• 4
  ounces
  egg noodles
  extra-wide if possible
• 3/4
  pound
  cooked and cubed chicken meat

Instructions

PREP:

1. Finely chop onion (use the food processor to save time!), thinly slice celery and dice carrots.

2. Measure spices and noodles. Pull out cooked chicken, broth and fresh thyme.

COOK:

1. Heat a large soup pot over medium high heat.

   Once hot add olive oil and then onion, celery, carrot, salt, turmeric and pepper. Saute 5 to 7 minutes, stirring frequently, until vegetables are starting to soften.

2. Add broth, water, fresh thyme and bring to a boil.

3. Once boiling, add uncooked egg noodles and cubed chicken. Cover, reduce heat to a low boil and cook for 25 to 30 minutes or until noodles are tender and most of the thyme leaves have fallen off the stalks.

4. Use a tongs to remove the thyme sprigs (leaves should be mostly off) and discard. Remove from heat, adjust salt and pepper if necessary. Serve and Enjoy!

NOTES:

• Noodles: Egg noodles are the best for this soup. For gluten noodles, use extra-wide egg noodles. For gluten-free, I recommend using Jovial Egg Tagliatelle and either cracking when you put into the pot or using food scissors to cut the noodles after they have cooked and are soft.
• Broth: Whether you use homemade or store-bought broth or stock, you may need to adjust the salt (always start with less than you think you need and add 1/2 tsp increments. It’s really easy to over-salt and ruin a good pot of soup!
• Chicken: My favorite time-saving hack is to use rotisserie chicken to make this soup! You can poach, bake, or cook chicken and cube it or use leftover shredded chicken as well. TIP: I have added frozen cubed rotisserie chicken without defrosting it first and it still comes out perfect.
• To make a thinner soup: Reduce the amount of noodles by 1 ounce.
• To make a thicker soup: Increase the amount of noodles by 1 ounce.
• To make a double or triple batch: Whenever I double or triple this recipe (which is frequent as we really love to stock the freezer with this turmeric chicken soup!), I usually add just a smidge less turmeric and black pepper as they can be very over-powering in large amounts. You can always add more at the end!
• Storage: This turmeric chicken soup is a storage champ! My husband would even argue that it is legit better the next day so feel free to make a day or so in advance and reheat (covered on a low simmer until warmed through). It also freezes really well!
• NUTRITION INFO: Please note that the nutrition information is calculated using exact information and may not be accurate if you use a different type or brand of noodle or broth. Ex. I used a regular packaged chicken stock to calculate which tends to be high in sodium. If you use a homemade or low-sodium broth, that will change significantly.

Nutrition Facts

Turmeric Chicken Noodle Soup

Amount Per Serving (2 cups)

Calories 277
Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Cholesterol 58mg19%

Sodium 2002mg87%

Potassium 580mg17%

Carbohydrates 21g7%

Fiber 2g8%

Sugar 3g3%

Protein 15g30%

Vitamin A 5310IU106%

Vitamin C 29mg35%

Calcium 59mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.