Chicken soup is good for the soul, and this healthy bowl of Turmeric Chicken Noodle Soup is a delicious, anti-inflammatory soup. It’s loaded with vegetables, chicken, and rice noodles.
Healing Turmeric Chicken Noodle Soup
I had a stomach bug a few weeks ago, and this soup was exactly what I craved. Why is chicken noodle soup so good when you’re sick? This one is made with healing anti-inflammatory ingredients that won’t upset your stomach. I also have recipe for a more traditional chicken noodle soup. And for more turmeric chicken recipes, try this Turmeric Roasted Chicken and Sweet Potatoes and Turmeric Braised Chicken with Golden Beets and Leeks.
Turmeric Facts
Is there anything turmeric can’t do? This powerhouse spice has been shown to fight inflammation, prevent cancer, alleviate digestive complaints and depression, and reduce the risk of heart disease. Studies suggest that curcumin, the active ingredient in turmeric, also eases the pain and symptoms of osteoarthritis and rheumatoid arthritis. It may also be helpful for some people with fibromyalgia, lupus, and even multiple sclerosis.
Can you add turmeric to chicken soup?
Yes, turmeric is perfect in chicken soup. Not only does it add an earthy flavor, but it also makes the soup such a pretty golden color.
Turmeric Chicken Noodle Soup Ingredients
- Mirepoix: Green onions, carrots, celery
- Salt and Pepper to season veggies
- Tomatoes: Grape or cherry tomatoes will work.
- Broth: I like chicken bone broth for the extra nutrition, but regular broth is good too. You’ll also need four cups of water and two bouillon cubes.
- Chicken: Buy chicken thighs or breasts.
- Spices: Turmeric and freshly grated ginger
- Vegetables: Zucchini and broccoli get added towards the end.
- Noodles: Find vermicelli rice noodles in the Asian section of your supermarket.
- Spinach: The spinach goes in the soup bowls, and you pour the hot broth over it.
- Lemon: I like to squeeze fresh lemon juice over this healing chicken soup.
How to Make Delicious and Healthy Turmeric Chicken Noodle Soup
- Cook the Vegetables: Put the scallions, carrots, and celery seasoned with salt and pepper in a large pot on medium heat and sauté for about five minutes. Add the tomatoes and cook for three to four minutes.
- Boil and Simmer: Increase the heat to high and pour in the broth, water, bouillon, chicken, turmeric, and ginger, and bring it to a boil. Cover the pot and simmer it on low for an hour until the chicken easily shreds and the veggies are tender.
- Add the zucchini and broccoli and cook for five minutes.
- Cook the noodles in a separate pot according to the package directions.
- How to Serve: Place a cup of spinach and some noodles in each bowl and top with two cups of soup. Serve with lemon wedges if desired.
How to Store and Freeze Chicken Noodle Soup
This chicken soup with turmeric and ginger is good in the fridge up to 4 days. You can store the spinach, noodles, and soup separately or together in one container. If you have leftovers, freeze it for up to 3 months. I like to do it in two-cup containers, so I can pull out one serving for easy lunches during the week.
Variations
- If you want this low carb, you can leave the noodles out.
- If you wish to cook the noodles in the soup, you can do that as well although it’s best eaten the same day.
- Swap the noodles for rice to make chicken and rice soup.
- You can use all broth if you don’t want to do water and bouillon, adjust salt as needed.
- If you don’t have fresh ginger, use ground ginger.
- Swap zucchini for yellow squash.
- Sub cauliflower for broccoli.
More Chicken Soup Recipes You’ll Love:
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Turmeric Chicken Noodle Soup
9+
This healthy bowl of Turmeric Chicken Noodle Soup is a delicious, anti-inflammatory soup loaded with vegetables, chicken, and rice noodles.
- 1/2 tablespoon olive oil
- 1 cup chopped scallions
- 1 cup chopped carrots, half moons
- 3/4 cup sliced celery, from one or 2 ribs of celery
- 1/2 teaspoon kosher salt
- black pepper, to taste
- 3/4 cup quartered grape tomatoes
- 32 ounce container chicken bone broth, or chicken broth
- 4 cups water
- 2 bouillon cubes
- 4 boneless skinless chicken thighs, or breasts
- 3/4 teaspoon ground turmeric
- 1 teaspoon grated ginger
- 1 medium zucchini, quartered lengthwise and sliced 1/2 inch thick
- 3 cups broccoli florets, cut small
- 12 ounces vermicelli rice noodles
- 6 loose cups baby spinach
- 1 lemon, optional
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In a large pot or dutch oven over medium heat, add 1/2 tablespoon of olive oil.
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Add the scallions, carrots and celery and season with salt and black pepper, sauté 4 to 5 minutes until they start to become tender.
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Add the tomatoes and stir, cook 3 to 4 more minutes.
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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.
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Add the zucchini, broccoli and cook 5 minutes.
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Meanwhile cook noodles according to package directions.
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Place 1 cup of spinach in each wide shallow bowl, then add the noodles to each. Top with 2 cups soup.
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Serve with lemon, if desired.
- If you want this low carb, you can leave the noodles out.
- If you wish to cook the noodles in the soup, you can do that as well although it’s best eaten the same day.
- Swap the noodles for rice to make chicken and rice soup.
- You can use all broth if you don’t want to do water and bouillon, adjust salt as needed.
Serving: 2cups soup plus 3/4 cup cooked noodles, Calories: 386kcal, Carbohydrates: 56g, Protein: 27.5g, Fat: 3.5g, Saturated Fat: 1g, Cholesterol: 78mg, Sodium: 369.5mg, Fiber: 4g, Sugar: 4g
Keywords: anti-inflammatory soup, chicken noodle soup, gluten free dairy free soup, Turmeric Chicken Noodle Soup