Lemon Turmeric Chicken Noodle Soup
This lemon turmeric chicken noodle soup is the most nourishing chicken soup you’ll ever have! It’s made with fresh turmeric, ginger, veggies, chicken, and gluten-free pasta.
There’s nothing like a warm bowl of chicken noodle soup on a cold day or when you feel under the weather. Chicken noodle soup is one of those classics you can’t mess up, but you can make it better and jazz it up even more. I have a classic turmeric chicken soup on my blog and an instant pot paleo chicken noodle soup, but this version is another level!
This chicken noodle soup is made with gluten-free stelline pasta (a little star-shaped pasta) and fresh turmeric and ginger for a nutrient boost!
Table of contents
Why you’ll love this…
- A classic dish. This is a fun take on such a classic, American staple with added nutrients!
- A simple one pot meal. One-pot meals like my ground beef and broccoli and ground beef enchilada skillet are always popular here, and this recipe is just as easy.
- Perfect for winter! I love a nourishing meal like French Onion Pot Roast, or Gluten-Free Dutch Oven Beef Stew, but there is nothing like this warm, cozy bowl of chicken noodle soup on a winter day.
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Chicken Breast. Perfect shredded up in the soup!
- Celery Stalks, Carrots, Yellow Onions.
- Garlic, Ginger, and Turmeric. This adds so much flavor, nutrients, and color to the soup!
- Stelline. I love to use stelline because it is so fun in the soup! I love to use this gluten free option.
Substitutions
- Stelline. I love using stelline, but you could use another pasta shape if you can’t find it.
- Veggie broth. You can easily swap this in for chicken broth.
- Dried spices. You can use dried garlic and ginger instead of fresh if you don’t have fresh on hand. Simply use 1/3rd less of the dried spices as you would use fresh.
How to make Lemon Turmeric Chicken Noodle Soup
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Add the onion, celery, and carrots to the pot and saute until tender and fragrant.
Step two. Add the garlic, ginger, and turmeric to the pan and saute.
Step three. Pour in the chicken broth
Step four. Then add in the thyme, parsley, and chicken breast.
Step five. Bring to a boil, reduce to a simmer and cook the chicken through. Remove and shred then add the stelline and cook through.
Step six. Add the chicken back, lemon, and serve the soup topped with chopped parsley.
Tips & Tricks
- Make it creamy. If you like a creamy soup, you can add a bit of coconut milk or heavy cream if tolerated.
- Add more veggies. If you want to pack in more vegetables, you can also add spinach, cauliflower, etc!
Recipe FAQS
You can, but keep in mind that the stelline will absorb some of the broth as it sits in the fridge, so it’s best fresh!
Yes, you can easily swap that in! Simply shred the chicken and add it to the soup at the end.
You can adapt this recipe for the crockpot by sauteeing the veggies, turmeric, and ginger ahead of time and adding all of the ingredients to the crockpot (reserving the pasta) on low for 6 hours, or until the chicken is cooked through. Add the pasta for about 45-60 minutes at the end, or until al dente.
Other Warm and Comforting Soup Recipes to Check Out….
If you tried these Lemon Turmeric Chicken Noodle Soup or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
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Lemon Turmeric Chicken Noodle Soup
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Global
- Diet: Gluten Free
Description
This lemon turmeric chicken noodle soup is the most nourishing chicken soup you’ll ever have! It’s made with fresh turmeric, ginger, veggies, chicken, and gluten-free pasta.
Ingredients
- 2 tbsp avocado oil
- 1/2 yellow onion, diced
- 2 celery stalks, chopped
- 2 cups carrots, chopped into half-moons
- 3 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 1 1/2 tsp fresh turmeric, grated
- 1 tsp dried thyme
- 2 tsp dried parsley
- Salt and pepper
- 6 cups chicken broth
- 1 lb boneless chicken breast
- 3/4 cup stelline (I use this)
- Juice of one lemon
- 1 tbsp fresh parsley, chopped
Instructions
- Add the oil to a large dutch oven set to medium heat. Add the onion, celery, and carrots to the pot and saute for 5-6 minutes or until tender and fragrant.
- Add the garlic, ginger, and turmeric to the pan and saute for about a minute. Pour in the chicken broth, and add the thyme, parsley, and chicken breast.
- Bring to a boil for a few minutes, then reduce to a simmer, ensuring the broth covers the chicken. Cover with a tilted lid for about 20 minutes or until the chicken is fully cooked through to 165 F. Set the chicken aside on a plate.
- Add the stelline to the pot and stir well. Allow to cool for about 8-10 minutes, stirring often, until tender and cooked through.
- Shred the chicken well and return it to the pot. Add one lemon juice and stir the soup well. Add extra salt and pepper to taste.
- Serve the soup topped with chopped parsley.
Notes
Personally, I like a very lemon-forward soup and almost always wind up adding more lemon to my soup. However, my family always likes less lemon, so adjust the lemon to taste!
If you want to pack in more vegetables, you can also add spinach, cauliflower, etc!
You can use dried garlic and ginger instead of fresh if you don’t have fresh on hand. Simply use 1/3rd less of the dried spices as you would use fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 346
- Fat: 11.5g
- Carbohydrates: 29.6g
- Fiber: 3.9g
- Protein: 31.7g
