Easy One Pot Turmeric Chicken Noodle Soup
Meet your new favorite feel-good soup. This turmeric chicken noodle soup is loaded with anti-inflamamtory ingredients like turmeric, ginger, garlic, thyme, and lemon. It's cozy, nourishing, and naturally gluten-free. Perfect for sick days, cold days, or anytime you want something warm and comforting.
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
I used half a box of Banza chickpea rotini for this soup. It's a great option if you're gluten-free!