Golden Chicken Noodle Soup with Lemon and Turmeric
Made with simple, wholesome ingredients like homemade chicken stock and fresh turmeric, this twist on a classic chicken noodle soup is easy, cozy and delicious.
Servings: 4 servings
Calories: 508kcal
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
Note 1: Egg noodles are my favorite for this soup because they're a classic, nostalgic choice, but any other noodles you like or have on hand work great. I prefer to cook my noodles separately because they tend to soak up too much broth and break down when stored or frozen, but you can cook them directly in the soup if you prefer. To cook the noodles in the soup, add them right before reducing the soup to a simmer.
Note 2: I use fresh grated turmeric root for this recipe, but dried turmeric works great if you don't have it on hand. Be careful grating the turmeric root, because it stains easily.
Note 3: I use rotisserie chicken in this recipe to keep things quick and simple. If you prefer, you can cook chicken breast in the pot before cooking the vegetables. Once it's cooked through, remove it from the pot and set it aside to cool, then shred it. Proceed with the remaining recipe steps and return the shredded chicken to the soup according to the above instructions.
Nutrition Facts are calculated automatically and may be inaccurate. Nutritional information for this recipe is based on one serving.
Nutrition
Serving: 1 serving | Calories: 508kcal | Carbohydrates: 58g | Protein: 40g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1559mg | Potassium: 1015mg | Fiber: 6g | Sugar: 12g | Vitamin A: 6325IU | Vitamin C: 15mg | Calcium: 89mg | Iron: 3mg