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Turmeric Chicken Noodle Soup Recipe

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4.2 from 12 reviews

This warming Turmeric Chicken Noodle Soup combines fragrant turmeric and fresh ginger with tender chicken thighs and wholesome vegetables. Enhanced with vermicelli rice noodles and baby spinach, it’s a nutritious, comforting meal perfect for chilly days or when you need a nourishing boost.

Ingredients

Soup Base

  • 1/2 tablespoon olive oil
  • 1 cup chopped scallions
  • 1 cup chopped carrots (half moons)
  • 3/4 cup sliced celery (from one or two 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

Protein & Spices

  • 4 boneless skinless chicken thighs (or breasts)
  • 3/4 teaspoon ground turmeric
  • 1 teaspoon grated ginger

Vegetables & Noodles

  • 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, for serving)

Instructions

  1. Heat the base: In a large pot or Dutch oven over medium heat, add the olive oil and warm it up.
  2. Sauté aromatics and vegetables: Add the chopped scallions, carrots, and celery to the pot. Season with kosher salt and black pepper to taste. Sauté for 4 to 5 minutes until the vegetables start to soften and become tender.
  3. Add tomatoes and cook: Stir in the quartered grape tomatoes and cook for an additional 3 to 4 minutes to release their flavor.
  4. Combine broth and chicken: Increase heat to high, then pour in the chicken bone broth, water, and add the bouillon cubes. Add the chicken thighs (or breasts), ground turmeric, and grated ginger. Bring the mixture to a boil, then cover and reduce heat to low to simmer for 1 hour. This slow simmer ensures the chicken becomes tender enough to shred and the vegetables fully infuse the broth.
  5. Add remaining vegetables: After 1 hour, stir in the sliced zucchini and broccoli florets. Cook uncovered for 5 more minutes until these vegetables are tender but still crisp.
  6. Cook noodles: While the soup finishes cooking, prepare the vermicelli rice noodles according to package instructions. Typically, this involves soaking or boiling until soft, then draining.
  7. Assemble and serve: Place about 1 cup of fresh baby spinach into each wide, shallow bowl. Add a portion of cooked noodles on top of the spinach. Ladle approximately 2 cups of the hot soup over the noodles and spinach, allowing the residual heat to wilt the spinach. Serve with lemon wedges on the side to add a bright, fresh finish if desired.

Notes

  • You can substitute chicken breasts for thighs if preferred, but cooking times may need adjusting slightly.
  • Using chicken bone broth enhances the soup’s depth of flavor and nutritional benefits.
  • Feel free to add extra vegetables like bell peppers or mushrooms for more variety and nutrition.
  • If you want a spicier kick, add a pinch of cayenne pepper or chopped fresh chili when sautéing the vegetables.
  • Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • For a lower sodium option, reduce the bouillon cubes or use low-sodium broth.
  • To make this recipe gluten free, verify that the vermicelli rice noodles are certified gluten free.

Find it online: https://bitezly.com/turmeric-chicken-noodle-soup-recipe/