This vibrant turmeric chicken noodle soup is a comforting and nourishing bowl perfect for any day of the week.
Packed with tender chicken, fiber-rich vegetables, and anti-inflammatory turmeric, it’s both hearty and healthy.
Low in saturated fat yet rich in protein, this easy-to-make soup is perfect for quick weeknight dinners, meal prep, or warming lunches that satisfy without the guilt.
Turmeric Chicken Noodle Soup
Equipment
- 1 large soup pot
- 1 cutting board
- 1 chef’s knife or food processor
- Measuring Spoons and Cups
- Tongs
Ingredients
- 2 tbsp 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
- 2 tsp kosher salt
- ¾ tsp turmeric powder
- ½ tsp ground black pepper
- 8 cups chicken broth
- 2 cups filtered water
- 8 sprigs fresh thyme
- 4 oz extra-wide egg noodles
- ¾ lb cooked chicken cubed
Instructions
- Prepare Vegetables and Ingredients: Begin by gathering all your vegetables, spices, and proteins to streamline the cooking process. Finely chop the yellow onion, ensuring the pieces are small enough to cook evenly and release their natural sweetness. Slice the celery into thin, uniform pieces, and dice the carrots into 1/4-inch rounds or half-moons for consistent texture. Measure out turmeric, salt, and black pepper, and have your chicken, egg noodles, chicken broth, filtered water, and fresh thyme ready for easy access. Prepping ingredients ahead of time ensures a smooth, stress-free cooking experience.
- Heat the Soup Pot and Oil: Place a large soup pot over medium-high heat and allow it to warm for about one to two minutes. Add two tablespoons of olive oil and gently swirl to coat the bottom of the pot. The oil should shimmer slightly but not smoke; this ensures a flavorful base for sautéing your vegetables.
- Sauté Vegetables and Spices: Add the chopped onion, sliced celery, and diced carrots to the pot. Sprinkle in the kosher salt, turmeric, and black pepper. Stir frequently with a wooden spoon or heat-resistant spatula, allowing the vegetables to soften and the spices to bloom. Sauté for approximately 5–7 minutes, or until the onions turn translucent, carrots begin to tenderize, and the kitchen is filled with the fragrant aroma of turmeric and thyme. This step builds the foundation of your soup’s flavor.
- Add Liquids and Thyme: Pour in eight cups of chicken broth and two cups of filtered water, stirring to combine the sautéed vegetables with the liquid. Add the fresh thyme sprigs to infuse the soup with an earthy, herbal aroma. Increase the heat to bring the mixture to a rolling boil, keeping a close eye to prevent any overflows.
- Incorporate Noodles and Chicken: Once the broth is boiling, gently add the uncooked egg noodles and cubed chicken. Stir to distribute the noodles evenly throughout the pot, ensuring each piece of chicken is submerged. Cover the pot with a lid, then reduce the heat to maintain a gentle low boil. Allow the soup to cook for 25–30 minutes, stirring occasionally, until the noodles are tender, the chicken is heated through, and most of the thyme leaves have naturally fallen from the stems.
- Remove Thyme and Adjust Seasoning: Using a pair of tongs, carefully remove the thyme sprigs from the pot and discard them, leaving only the infused leaves behind. Taste the soup and adjust seasoning as needed, adding additional salt or black pepper in small increments to reach the desired flavor balance. This step ensures your soup is perfectly seasoned without being overpowering.
- Serve and Enjoy: Ladle the golden turmeric chicken noodle soup into bowls, making sure each serving contains a hearty mix of chicken, noodles, and vegetables. Serve hot, paired with crusty bread if desired, and enjoy the comforting warmth and nutrient-packed goodness of this anti-inflammatory soup. This soup is perfect for lunch, dinner, or as a make-ahead meal for busy days.
Notes
- Noodle Choices: Extra-wide egg noodles work best for this soup, providing the ideal texture without breaking down too quickly. For gluten-free options, try Jovial Egg Tagliatelle, cutting the noodles after cooking to the perfect size. Adjust noodle quantity to control thickness—reduce by 1 ounce for a lighter broth or increase for a heartier soup.
- Broth Considerations: Homemade or store-bought broth can both be used, but always taste before seasoning. Start with less salt, as it’s easy to over-season, and add gradually. Rich, flavorful broth is key to an aromatic and comforting soup.
- Chicken Shortcuts: Rotisserie chicken is a time-saving option that adds convenience and flavor. Poached, baked, or leftover shredded chicken can be used interchangeably. Frozen cubed chicken also works if added directly to the pot.
- Batch Cooking: This soup scales well; when doubling or tripling, slightly reduce turmeric and black pepper to avoid overpowering the flavor. Adjust seasoning at the end as needed.
- Nutritional Flexibility: Low in saturated fat and high in protein and fiber, this soup is both nourishing and filling, making it ideal for health-conscious meal prep.
Chef’s Secrets: Unlock Maximum Flavor Potential
To elevate this soup, focus on layering flavors during cooking.
Sauté the vegetables slowly to release their natural sweetness, then allow the turmeric to bloom in the olive oil before adding the liquids.
Fresh thyme leaves impart a delicate herbal aroma that enhances the golden broth.
For a richer taste, consider adding a splash of lemon juice at the end to brighten the flavors.
Using rotisserie chicken not only saves time but also infuses the soup with additional depth and savory notes, making every spoonful more satisfying.
Serving Suggestions: Perfect Pairing Ideas
This turmeric chicken noodle soup shines on its own but can be paired with simple accompaniments for a complete meal.
Serve with warm, crusty bread or garlic toast for dipping.
A light green salad with citrus vinaigrette complements the earthy turmeric and adds freshness.
For a cozy, winter-ready meal, add a sprinkle of freshly chopped parsley or a dash of grated Parmesan for extra richness.
Individual servings can also be packed in thermoses for convenient lunches.
Storage Tips: Keep Soup Fresh Longer
This soup is exceptionally freezer- and refrigerator-friendly, making it perfect for meal prep.
Store cooled soup in an airtight container in the refrigerator for up to 3–4 days.
For longer storage, portion into freezer-safe containers, leaving space at the top for expansion, and freeze for up to 3 months.
Reheat gently over low heat on the stove, stirring occasionally, to maintain noodle texture and prevent the chicken from drying out.
Avoid reheating in the microwave for long periods, as noodles can become overly soft.
Frequently Asked Questions
1. Can I make this soup vegetarian?
Yes! Replace chicken with chickpeas or tofu and use vegetable broth instead of chicken broth. Add extra vegetables such as zucchini or mushrooms to maintain heartiness.
2. Can I use pre-cooked noodles?
You can, but add them at the very end of cooking to prevent them from becoming mushy. Fresh or dry noodles that cook in the broth give the best texture.
3. How can I make the soup spicier?
Add a pinch of cayenne pepper or a small amount of freshly grated ginger during the sauté stage. Start with small increments to balance flavor without overpowering the turmeric.
4. Can I freeze this soup with noodles?
Yes, but the noodles may soften after freezing and reheating. For the best texture, cook the noodles separately and add them when reheating the soup.
5. How do I adjust the thickness of the soup?
For a thinner broth, reduce noodles slightly or add extra chicken broth. For a heartier soup, increase the noodles or add additional vegetables. Adjust seasonings after changing consistency for the best taste.
