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This is one of my go-to cold weather recipes. It’s a twist on a classic chicken noodle soup with a little extra immunity boost from the fresh turmeric root. It’s so easy to make with simple ingredients, and comes together in 30 minutes. Egg noodles give it the nostalgic flavors from my childhood, and homemade chicken stock adds extra nutrients, collagen and richness (but you can use any store-bought chicken stock, too!).
This soup is a must-make for the cold weather or for when you feel the sniffles coming on. It’s wholesome, comforting and absolutely delicious. Don’t skip the lemon juice, because it adds a little brightness to the classic chicken soup flavor. Top everything off with a little freshly grated Parmesan cheese, and you’ve got the perfect cozy meal in a bowl.
Golden Chicken Noodle Soup with Lemon and Turmeric
Equipment
- 1 microplane, optional (for grating the turmeric root)
Ingredients
- 4 cups dry egg noodles, or other noodles of choice (see Note 1)
- 1 tbsp avocado oil or olive oil
- 1 medium onion, diced (about 1 cup)
- 2 medium carrots, diced (about 1 cup)
- 2 stalks celery, diced (about 1 cup)
- 6-8 cloves garlic, minced
- 2-inch piece turmeric root, grated (about 1 tbsp; or use 1 tsp dried turmeric – see Note 2)
- ½ tsp chili flakes, optional
- 1 tsp dried parsley
- 1 tsp dried rosemary, optionally crushed
- ½ tsp dried thyme
- 1 tsp freshly cracked black pepper
- 1 tsp salt, or more to taste
- 2 dry bay leaves
- 6 cups chicken stock or chicken broth
- 2 cups cooked chicken, shredded (I use rotisserie chicken; see Note 3)
- 1 cup frozen peas, thawed
- 2-3 tbsp lemon juice, to taste (from ½ a large lemon)
- Parmesan cheese, grated, for serving, optional
Instructions
- Bring a medium saucepan or medium pot of water to a boil and season with salt
- Cook the egg noodles or other noodles of choice until just al dente then drain and set aside (they will continue to cook in the soup so don’t overcook them; see Note 1)
- Heat a large pot over medium heat and add the avocado oil
- Add the onion, carrots and celery and sauté for 6-8 minutes until softened; season with a pinch of salt and pepper
- Add the garlic, turmeric, chili flakes, parsley, rosemary, thyme and freshly cracked black pepper and cook for 30 seconds
- Pour in the chicken broth and add the bay leaves then bring to a gentle boil
- Reduce heat to low and simmer, covered, for 15-20 minutes
- Add the shredded chicken and peas then cook for another 5 minutes (if the peas are still frozen, cook the soup for an extra 5 minutes)
- Remove from heat, stir in the lemon juice and season with salt to taste
- Stir the cooked noodles into the soup (if you plan to save or freeze leftovers, store the extra noodles and soup separately or they’ll soak up the broth and break down)
- Serve topped with Parmesan cheese
Notes
Nutrition
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