Golden Chicken Noodle Soup with Turmeric and Ginger
A cozy, golden chicken noodle soup simmered with turmeric, ginger, and fresh veggies—comforting, nourishing, and full of flavor.
Equipment
- large stock pot
Ingredients
- 1 Tbsp olive oil or coconut oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 Tbsp fresh ginger grated (or 1 tsp ground ginger)
- 1½ tsp ground turmeric or 1 Tbsp freshly grated turmeric root
- ½ tsp black pepper activates turmeric’s benefits
- 2 medium carrots sliced
- 2 celery stalks sliced
- 6 cups chicken broth low sodium preferred
- 2 cups cooked shredded chicken (poached or rotisserie)
- 4 –6 oz egg noodles cooked separately according to package instructions
- 1 cup baby spinach or chopped kale
- Juice of ½ lemon optional, brightens flavor
- Salt to taste
- Fresh herbs parsley, cilantro, or dill for garnish
Instructions
- Sauté aromatics
- In a large soup pot, heat oil over medium heat. Add onion, garlic, and ginger. Cook 3–4 minutes until fragrant and softened.
- Bloom spices
- Stir in turmeric and black pepper. Cook for 30 seconds to release flavor.
- Add vegetables and broth
- Add carrots, celery, and chicken broth. Bring to a simmer and cook for 10–12 minutes, until vegetables are tender.
- Add chicken
- Stir in shredded chicken and simmer another 5 minutes to heat through.
- Finish the soup
- Add greens and cook until wilted, about 1–2 minutes. Stir in lemon juice and season with salt to taste.
- Assemble bowls
- Place a portion of cooked egg noodles in each bowl. Ladle hot soup over the noodles. Garnish with fresh herbs and an optional drizzle of olive oil or a squeeze of lemon.
- 💛 Optional Add-Ons:
- Add a pinch of cayenne for warmth.
- Stir in 1 Tbsp coconut milk for a creamy golden broth.
- Sprinkle with chili oil or toasted sesame seeds for extra flavor.
