Healing Turmeric Chicken Noodle Soup (GF, DF)

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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.

Turmeric Chicken Noodle Soup
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.

Big pot of Chicken Noodle Soup with vegetables

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

  1. 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.
  2. 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.
  3. Add the zucchini and broccoli and cook for five minutes.
  4. Cook the noodles in a separate pot according to the package directions.
  5. 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.

chicken soup with rice noodles

More Chicken Soup Recipes You’ll Love:

Your comments are helpful! If you’ve tried this healthy Turmeric Chicken Noodle Soup recipe or any other on Skinnytaste, don’t forget to rate the recipe and leave me a comment below. And if you took a photo of it, share it with me on Instagram so I can reshare on my Stories!

Turmeric Chicken Noodle Soup
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4.91 from 10 votes
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Turmeric Chicken Noodle Soup

9+
386 Cals 27.5 Protein 56 Carbs 3.5 Fats
Prep Time: 20 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 35 mins
Yield: 6 servings
COURSE: Dinner, Lunch
CUISINE: American
This healthy bowl of Turmeric Chicken Noodle Soup is a delicious, anti-inflammatory soup loaded with vegetables, chicken, and rice noodles.

Ingredients

  • 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

Instructions

  • In a large pot or dutch oven over medium heat, add 1/2 tablespoon of olive oil.
  • Add the scallions, carrots and celery and season with salt and black pepper, sauté 4 to 5 minutes until they start to become tender.
  • Add the tomatoes and stir, cook 3 to 4 more minutes.
    saute vegetables
  • 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.
  • Add the zucchini, broccoli and cook 5 minutes.
  • Meanwhile cook noodles according to package directions.
  • Place 1 cup of spinach in each wide shallow bowl, then add the noodles to each. Top with 2 cups soup.
  • Serve with lemon, if desired.

Notes

  • 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.

Nutrition

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

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27 comments

  1. I am not a big fan of turmeric but I’m always trying it because I know how healthy it is …. this is definitely a winning recipe, turmeric and all!!!

  2. This turned out less flavorful than I expected. I think next time I would increase the spices and maybe roast the chicken before adding it to the soup to add more flavor. I do like the rice noodles and the different textures of veggies though. Coconut milk might also be a fun addition.

  3. This recipe caught my eye and I made it tonight as a lunch option for this week  Delicious. I don’t know if I’ve cooked with turmeric before – the balance of flavors is perfect…I can’t wait for lunch tomorrow!  

  4. This was delish and perfect for my sick family.   

  5. Perfect timing to receive this recipe as I have a cold. Absolutely wonderful.
    I used 16oz shredded chicken breast that I already had on hand. Since I used shredded chicken, I decreased the cooking time in step 4 to 20 minutes.
    For noodles, we used Palmini hearts of palm angel hair pasta. Just perfect!

  6. This soup was delicious!!! We had it last night and cannot wait to eat the leftovers for dinner tonight! It tasted like a big in a bowl. 

  7. You are my go-to for all things recipes and haven’t met a dish yet that disappointed in any way. This soup was absolutely delicious and comforting. I made it with an extra carton of bone broth instead of the water/bullion. The lemon juice added just a touch of freshness. Loved it. Thank you for another stellar recipe! 

  8. I made this soup today. I halved it as I am the only one who would eat it. I didn’t have brocolli so I made it without. I also bought the noodles but I had some cooked spaghetti squash and I decided to use that. This was probably one of the best meals I have ever made or maybe I was just in the mood. It came together quickly requiring not too much prep. The spaghetti squash was really good in it. I can’t wait to try again with the noodles. Thank you.

  9. Did not make the soup yet, just wondering if it can be Frozen?

  10. How many lbs of chicken total?

  11. Is there any way to cook this in a crockpot? I don’t want to run my gas stovetop for over an hour. Thank you for any help!

  12. Boiling for an hour seems too long to me unless you want mushy veggies. I plan to poach the chicken separately. Thoughts?

  13. I just happened to have most of the ingredients on hand except for the bouillon cubes, so I just used 8 cups of bone broth. This soup is delicious!! So heartwarming and nourishing. Thank you!

  14. Just got an industrial sized jar of Better than Boullion from Costco and this is what I’ll be making tomorrow. In need of a wholesome, healthy meal. Thank you as always, Gina, for making delicious food that feels GOOD.

  15. cannot wait to try. love all your recipes. just curious why not cook the spinach in the soup with other veggies?

  16. This soup was absolutely delicious! It’s a great way to get your veggies in. I loved the noodles but I halved the amount because of the high carbs. I’ll be making this again!

  17. Any ideas how to substitute fresh turmeric?  I’m thinking grate it with the ginger!  So grateful for the amazing recipes here!💜

  18. Any suggestions on what to sub for tomatoes? Or would you suggest to just leave them out? I cannot eat tomatoes. Thanks

  19. This soup sounds delicious. Do you know the ww points if I substitute brown rice or quinoa for the noodles? Thank you!