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Turmeric Chicken Noodle Soup

Turmeric Chicken Noodle Soup

4.97 from 28 votes
This healthy bowl of Turmeric Chicken Noodle Soup is a delicious, anti-inflammatory soup loaded with vegetables, chicken, and rice noodles.
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Yield: 6 servings
Course: Dinner, Lunch
Cuisine: American

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.

Video

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
- WW Points: 7