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.

Course Main Dishes

Cuisine Global

Keyword turmeric chicken noodle soup

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 346

Author Michelle

Ingredients

2 tbsp avocado oil
½ yellow onion diced
2 celery stalks chopped
2 cups carrots chopped into half-moons
3 cloves garlic minced
2 tsp fresh ginger grated
1 ½ tsp fresh turmeric grated
1 tsp dried thyme
2 tsp dried parsley
Salt and pepper
6 cups chicken broth
1 lb boneless chicken breast
¾ 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