Easy Turmeric Chicken Noodle Soup (One Pot, GF, DF)
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Meet your new favorite feel-good soup. This turmeric chicken noodle soup is loaded with anti-inflammatory ingredients like turmeric, ginger, garlic, thyme, and lemon. Cozy, nourishing, and naturally gluten-free, it’s perfect for sick days, cold days, or anytime you want something warm and comforting.
It finally turned chilly here this week. Which means, it’s soup time! Truth be told, I’m a bit of a cold weather wuss. Living in Texas your whole life will do that to you. So when the temperature drops, I crave soup every day. Anything to stay warm!
And this chicken noodle soup with turmeric is one of my faves. It’s got all the elements of classic chicken noodle soup, just elevated. Yes, the chicken and noodle combo is there. But it’s also packed with nourishing ingredients like turmeric, ginger, garlic, and thyme.
Whether you’re feeling sick and looking for a little pick-me-up or just want a bowl of warm, cozy goodness, this turmeric chicken noodle soup recipe has got you covered.
Why You’ll Love This Turmeric Chicken Soup
- Healing – If you’re sick with a cold or flu (or know someone who is), pass on the Campbell’s and Progresso and make this soup instead. It’s packed with good-for-you ingredients and tastes so much better than the canned stuff.
- Cozy – Nothing beats a steaming bowl of chicken noodle soup on cold winter days. It’s the ultimate comfort food!
- Easy to make – This turmeric chicken soup is a one-pot meal, and is ready in under an hour.
- Gluten-free – This recipe uses chickpea noodles, so it’s safe for folks who are gluten sensitive.
Ingredients You’ll Need
- Chicken – you’ll need a pound of chicken breasts for this soup. Chicken thighs work, too!
- Chicken stock or broth: you’ll need one 32-oz carton. I used Costco’s Kirkland brand chicken stock. It’s a steal! If you’re a big soup maker, I highly recommend it.
- Noodles – any ol’ noodles will do! I used Banza chickpea rotini to keep this recipe gluten-free. It’s delish and has way more protein and fiber than traditional pasta.
- Onion – an essential flavor enhancer in any soup.
- Carrots – add veggies and fiber to this soup and a beautiful pop of color.
- Celery – enhances the soup’s texture and adds more veggie goodness.
- Olive oil – for cooking the veggies.
- Garlic – adds extra flavor, along with immune-boosting benefits.
- Ginger – brings more healing benefits to this soup, along with a spicy kick.
- Turmeric – the VIP of this soup! Delivers anti-inflammatory benefits and gives this soup a vivid yellow hue.
- Thyme – adds earthy notes to this soup and supplies antioxidants.
- Salt + pepper – enhances the flavor of the other ingredients. Nerdy fun fact: pepper enhances the absorption of the beneficial compounds in turmeric by up to 2,000%.
- Coconut milk – a dairy-free sub for milk that adds a rich creaminess.
- Lemon – adds a bright, zingy flavor to the broth and a burst of vitamin C.
How to Make Turmeric Chicken Noodle Soup
Step 1: Place a large stockpot or Dutch oven over medium heat. Add the oil and once hot, add the onion, carrots, and celery. Saute for about 5 minutes, stirring frequently, until the onions turn translucent.
Step 2: Next add the aromatics: garlic, ginger, turmeric, and thyme. Saute for about 30 seconds or so until the spices become fragrant.
Step 3: Add the chicken breasts, broth, water, noodles, salt, and pepper to the pot. Give it a stir, making sure all ingredients are submerged in the liquid. Bring to a boil and then cover and reduce heat to low.
Step 4: Cook for about 20 minutes, or until chicken reaches an internal temperature of 165°F. Once chicken is done, remove it from the pot with tongs and place it on a cutting board.
Step 5: Cut each chicken breast into about 4 pieces and shred with two forks.
Step 6: Add the shredded chicken back to the pot, along with the coconut milk and lemon juice, and give it a good stir.
Recipe Tips & Variations
Storing and Freezing Turmeric Chicken Soup
Store leftover soup in an airtight container in the fridge for up to 5 days. In our home, it never lasts that long!
This soup also freezes beautifully. Just pour into a glass food storage container or a large mason jar and pop it in the freezer. Be sure to leave at an inch of room at the top. Soup and other liquids expand when frozen, so be careful not to overfill to avoid a mess.
FAQ
Easy One Pot Turmeric Chicken Noodle Soup
Ingredients
- 1 tbsp olive oil (or avocado oil)
- 1 med yellow onion, finely chopped
- 3 large carrots, peeled & chopped
- 3 celery stalks, chopped
- 3-4 cloves garlic, minced
- 1 tbsp grated fresh ginger (about 1 inch)
- 2 tsp ground turmeric
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 1 lb chicken breasts
- 4 oz chickpea pasta (or noodles of choice)
- 4 cups chicken stock or broth
- 4 cups water (or more broth)
- 2 tsp sea salt
- 1/2 tsp pepper
- 1/2 cup canned coconut milk
- 2 tbsp lemon juice (about 1/2 medium lemon)
Instructions
- Place a large stockpot or Dutch oven over medium heat. Add the oil,and once hot, add the onion, carrots, and celery. Saute for about 5 minutes, stirring frequently, until the onions turn translucent.
- Next, add the aromatics: garlic, ginger, turmeric, and thyme. Saute for about 30 seconds or so until the spices become fragrant.
- Add the chicken breasts, broth, water, noodles, salt, and pepper to the pot. Give it a stir, making sure all ingredients are submerged in the liquid. Bring to a boil and then cover and reduce heat to low.
- Cook for about 20 minutes, or until chicken reaches an internal temperature of 165°F. Once chicken is done, remove it from the pot with tongs and place it on a cutting board.
- Cut each chicken breast into about 4 pieces and shred with two forks.
- Add the shredded chicken back to the pot, along with the coconut milk and lemon juice, and give it a good stir.
Notes
If you try this turmeric chicken soup, I’d love to know what you think! Drop me a comment below and let me know how it went.
And if you’re craving more soup, check out this butternut squash apple soup. It’s super easy and delish!
