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Turmeric Chicken Noodle Soup

Cook Time:
40 mins
Prep Time:
10 mins
Servings:
6
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(65)

Chef notes

Chicken soup is famously used as a healing dish for those pesky winter colds and icky bouts of the flu — after all, that’s why it’s called "Jewish Penicillin.” This one-pot wonder is no different: Even when you’re in good health, chicken soup is an ideal cold-weather meal that's easy to tackle any night of the week. This version is made even better thanks to the addition of turmeric, which is known for its healing and anti-inflammatory properties. The spice adds both an additional healthy kick to every bite as well as a soft, earthy flavor that just feels like it's warming the body from the inside-out.

The hack to making a flavorful chicken soup in just under an hour is using ready-to-go rotisserie chicken, which you prep by shredding it off the bone. Start by setting a heavy pot or Dutch oven on medium-high heat. Once the pot is hot, cook onions, garlic, turmeric, cumin, celery, carrots and the chicken together. After “blooming” the spices — a fancy word for heating the spices until fragrant — simply add the chicken broth, pinot grigio and bay leaves, stir to combine and simmer. After the broth has simmered, finish by adding the egg noodles and cooking them until they’re al dente.  

Technique Tip: This soup is excellent served immediately while hot, but save some for leftovers because the flavors get even more delicious as they have more time to meld together.

Swap Option: For a slightly different flavor, swap onions for leeks and add fresh fennel.

Ingredients

  • 3 tablespoons olive oil
  • 1 medium white onion, chopped
  • 4 garlic cloves
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground cumin
  • 2 celery stalks, chopped
  • 2 medium carrots, chopped
  • 1 pound rotisserie chicken (meat only, no skin)
  • 1 tablespoon arrowroot flour (optional)
  • 8 cups (64 ounces) no-salt-added chicken broth
  • 1 chicken stock bouillon cube (optional)
  • 1 cup white wine, such as pinot grigio (optional)
  • 2 bay leaves
  • cups (10 ounces) egg noodles
  • sea salt and cracked pepper, to taste
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Preparation

1.

In a heavy-bottomed pot such as a Dutch oven set over medium-high heat, add oil and onions and sauté for 2 to 3 minutes until the onions begin to lightly brown and turn translucent. Add garlic, turmeric, cumin, celery, carrots and chicken. Cook for 2 minutes until fragrant. If you would like a thicker soup, mix in the arrowroot as well.

2.

Add the chicken broth, bouillon cube and wine, if using, and bring to a light simmer. Add the bay leaves, reduce the heat to low, cover the pot and cook for 35 to 40 minutes.

3.

After it's simmered, add the egg noodles and cook for 6 to 8 minutes, or until the noodles are completely cooked.

4.

Season to taste with salt and pepper. Serve immediately.