Turmeric Chicken Noodle Soup
A comforting, golden-hued chicken noodle soup infused with anti-inflammatory turmeric and fresh thyme. Packed with tender chicken, vegetables, and wide egg noodles, this easy-to-make soup is both satisfying and nutritious, perfect for quick weeknight dinners, meal prep, or warming lunches.
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.
