Turmeric Ginger Chicken Noodle Soup

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These winter months are all about the soups and chilis for me… I love to make them early in the day and let them sit on the stove to really let the flavors combine. There’s really nothing like curling up on the couch with a hot bowl of soup, and this turmeric ginger chicken noodle soup is perfect for that. This recipe is one I’ve been making for years; it’s simple but deep in flavor. As a bonus, this is the absolute best soup when you have a cold!

TURMERIC GINGER CHICKEN NOODLE SOUP

Recipe by Jenn Lueke
4.4 from 45 votes
Servings
+
–

6

servings
Prep time

20

minutes
Cooking time

30

minutes

These winter months are all about the soups and chilis for me… I love to make them early in the day and let them sit on the stove to really let the flavors combine. There’s really nothing like curling up on the couch with a hot bowl of soup, and this turmeric ginger chicken noodle soup is perfect for that. This recipe is one I’ve been making for years; it’s simple but deep in flavor. As a bonus, this is the absolute best soup when you have a cold!

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Ingredients

  • 2 tablespoon olive oil

  • 1 yellow onion, diced

  • 3 large carrots, chopped

  • 3 celery ribs, chopped

  • 4 garlic cloves, minced

  • 2 tablespoons ginger root, peeled and minced (can sub 1 tablespoon ground ginger)

  • 1 tablespoon ground turmeric

  • 1 teaspoon kosher salt

  • 1 teaspoon oregano

  • 1/2 teaspoon black pepper

  • 6 cups chicken broth

  • up to 3 cups water, as needed

  • 3 cups shredded rotisserie chicken (or 1 1/2 pounds chicken breast, cooked and shredded)

  • 8 ounces pasta of choice, I use this one

  • 1/3 cup fresh chopped parsley, for topping

Directions

  • Heat the oil over medium heat in a large pot, then add the onion, carrots, and celery and sauté for 7 to 10 minutes, stirring occasionally, until the onions are translucent.
  • Mix in the garlic and ginger and sauté for another 1 to 2 minutes. Add the salt, black pepper, turmeric, and oregano. Stir to combine and continue cooking until aromatic, 3 to 4 minutes.
  • Add the chicken broth and bring to a boil over medium-high heat. Once boiling, add the pasta and cook until the pasta is al dente, about 6 minutes, taking care to not overcook the pasta. Once cooked, add the shredded chicken and up to 3 cups of water (as needed).
  • Serve in bowls with parsley on top.

Notes

  • Store it: Refrigerate for up to 3 days. Freeze, without the pasta, for up to 3 months.
  • Reheat it: From refrigerated, microwave until warm, about 2 minutes. Or transfer to a saucepot and head over medium-low until warm, about 10 minutes. From frozen, thaw in the refrigerator for at least 8 hours of overnight, then follow microwave or stovetop instructions. If frozen without the pasta, prepare the pasta to al dente, then add to the bowl or saucepot.

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4 Comments

  2. This soup helped me get over the flu. 10/10 recommend making this. The warming spices really elevate this chicken soup.

    Reply
  4. Pingback: 3+ Quick Cumin Ginger Winter Recipes to Warm Your Heart and Home ** – Foodeau

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