This easy turmeric chicken soup is loaded with noodles, turmeric, and thyme for a delicious and comforting bowl of anti-inflammatory goodness!
Oh, how we all love this soup! It is everything you want from a bowl of chicken noodle soup.
Comforting, loaded with chicken, veggies, and noodles (no empty broth spoonfuls for this one!), really easy to make, reheats great, freezes great, and most of all, loaded with anti-inflammatory goodness from the turmeric, thyme, and chicken broth.
So many of you guys messaged me to put the recipe up on the site after I made it at least 1x per week during the entire cool weather part of the pandemic. It is inspired by my Chicken Rice Soup with Turmeric so if you want a noodle-less version, that is your recipe!
I like to use organic egg noodles because they have a very firm (meaning they do not fall apart) but tender texture.
If you eat gluten, Whole Foods has a good deal on their 365 extra-wide organic egg noodles for $2.99 / bag. You can make a few batches of soup from one bag but I always buy a few bags to keep in the pantry.
For gluten-free, Jovial makes the most amazing GF egg pasta called Tagliatelle. Now, you most definitely can use a different type of pasta or noodle but if you want the absolute BEST VERSION of this soup, stick with some type of egg noodle!
Turmeric Chicken Soup Ingredients:
Here is what you need to make some comforting homemade chicken noodle soup.
- Olive Oil, Ghee, or Butter
- Yellow Onion
- Carrot
- Celery
- Salt, Turmeric, Black Pepper
- Chicken Stock, Broth or Bone Broth
- Fresh Thyme Leaves
- Egg Noodles
- Cooked and Cubed Chicken (leftover, rotisserie, etc.)
When it comes to chicken noodle soup, this one is a real winner!
I am including some tips and tricks below to make sure that you make the best batch of turmeric chicken soup possible based on all of our conversations about this recipe. I can’t wait to hear from those of you who are just trying it for the first time!
Recipe Tips:
- Noodles: Egg noodles are the best for this soup. For gluten noodles, use extra-wide egg noodles. For gluten-free, I recommend using Jovial Egg Tagliatelle and either cracking when you put into the pot or using food scissors to cut the noodles after they have cooked and are soft.
- Broth: Whether you use homemade or store-bought broth or stock, you may need to adjust the salt (always start with less than you think you need and add 1/2 tsp increments. It’s really easy to over-salt and ruin a good pot of soup!
- Chicken: My favorite time-saving hack is to use rotisserie chicken to make this soup! You can poach, bake, or cook chicken and cube it or use leftover shredded chicken as well. TIP: I have added frozen cubed rotisserie chicken without defrosting it first and it still comes out perfect.
- To make a thinner soup: Reduce the amount of noodles by 1 ounce.
- To make a thicker soup: Increase the amount of noodles by 1 ounce.
- To make a double or triple batch: Whenever I double or triple this recipe (which is frequent as we really love to stock the freezer with this turmeric chicken soup!), I usually add just a smidge less turmeric and black pepper as they can be very over-powering in large amounts. You can always add more at the end!
- Storage: This turmeric chicken soup is a storage champ! My husband would even argue that it is legit better the next day so feel free to make a day or so in advance and reheat (covered on a low simmer until warmed through). It also freezes really well!
Did you make this recipe? Please give it a star rating below!
This easy turmeric chicken soup is loaded with noodles, turmeric, and thyme for a delicious and comforting bowl of anti-inflammatory goodness!
- 2 Tablespoons olive oil
- 1 medium yellow onion finely chopped
- 2 medium celery stalks thinly sliced
- 3 medium carrots diced or cut into 1/4" half-moons or rounds
- 2 teaspoons kosher salt
- .75 teaspoon turmeric powder
- .5 teaspoon ground black pepper
- 8 cups chicken broth
- 2 cups filtered water
- 8 sprigs fresh thyme
- 4 ounces egg noodles extra-wide if possible
- 3/4 pound cooked and cubed chicken meat
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Finely chop onion (use the food processor to save time!), thinly slice celery and dice carrots.
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Measure spices and noodles. Pull out cooked chicken, broth and fresh thyme.
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Heat a large soup pot over medium high heat.
Once hot add olive oil and then onion, celery, carrot, salt, turmeric and pepper. Saute 5 to 7 minutes, stirring frequently, until vegetables are starting to soften.
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Add broth, water, fresh thyme and bring to a boil.
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Once boiling, add uncooked egg noodles and cubed chicken. Cover, reduce heat to a low boil and cook for 25 to 30 minutes or until noodles are tender and most of the thyme leaves have fallen off the stalks.
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Use a tongs to remove the thyme sprigs (leaves should be mostly off) and discard. Remove from heat, adjust salt and pepper if necessary. Serve and Enjoy!
- Noodles: Egg noodles are the best for this soup. For gluten noodles, use extra-wide egg noodles. For gluten-free, I recommend using Jovial Egg Tagliatelle and either cracking when you put into the pot or using food scissors to cut the noodles after they have cooked and are soft.
- Broth: Whether you use homemade or store-bought broth or stock, you may need to adjust the salt (always start with less than you think you need and add 1/2 tsp increments. It's really easy to over-salt and ruin a good pot of soup!
- Chicken: My favorite time-saving hack is to use rotisserie chicken to make this soup! You can poach, bake, or cook chicken and cube it or use leftover shredded chicken as well. TIP: I have added frozen cubed rotisserie chicken without defrosting it first and it still comes out perfect.
- To make a thinner soup: Reduce the amount of noodles by 1 ounce.
- To make a thicker soup: Increase the amount of noodles by 1 ounce.
- To make a double or triple batch: Whenever I double or triple this recipe (which is frequent as we really love to stock the freezer with this turmeric chicken soup!), I usually add just a smidge less turmeric and black pepper as they can be very over-powering in large amounts. You can always add more at the end!
- Storage: This turmeric chicken soup is a storage champ! My husband would even argue that it is legit better the next day so feel free to make a day or so in advance and reheat (covered on a low simmer until warmed through). It also freezes really well!
- NUTRITION INFO: Please note that the nutrition information is calculated using exact information and may not be accurate if you use a different type or brand of noodle or broth. Ex. I used a regular packaged chicken stock to calculate which tends to be high in sodium. If you use a homemade or low-sodium broth, that will change significantly.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Great recipe. For an added boost, add the juice of two lemons! Amazing
Yes! I sometimes add some lemon juice as well – so good 🙂
Absolutely delicious! I had no idea how tasty turmeric can make a dish. This recipe has taken place of my original recipe and I look forward to many more bowls.
Hi Dejah! I agree – there is something magical about the turmeric and thyme combo – I never make any other kind of chicken noodle! So happy to hear you loved it – thanks so much 🙂
I was looking for a recipe with turmeric and made this soup. It was so delicious that I made it for a friend that wasn’t feeling well. Her 11 year old daughter loved it so much she asked for seconds. Thank you for sharing with us!
Hi Alison! Love to hear it – kids don’t lie when it comes to what foods they like 🙂 Happy Holidays!!
Hi Alyssa!
Loved this recipe. I don’t like onions or carrots but it still tasted delish. Thank you for sharing your recipe! It was perfect for a Washington, D.C. snow day.
XOXO
Hi Tish! This is the PERFECT snowy, cold day soup for sure – so glad you liked it!!!
Excellent rich flavor. We thought it was a bit too “peppery” so will try slightly less pepper next time.
Hi Callie, Glad you liked the flavor. Cut the pepper in half and add more slowly from there to reach your perfect amount 🙂
Hi Alyssa, I can’t eat onions, but it looks like they’re fairly essential for the flavor of this soup. Can you think of any substitutions that would work instead?
Hi Dave! Can you have leeks OR shallots or do you avoid the entire Allium family?
I have to stay away from all of it unfortunately. Maybe the turmeric will provide enough flavor without the onions?
Since you are used to avoiding the flavor of alliums, you may not miss it too much! I say make the recipe as is and add 1 extra carrot and 1.5 extra celery to provide bulk in place of the onion. I hope it works out for you! Let me know 🙂
Delicious. I added about 1/2 teaspoon garlic to it as well.
Sounds like a great addition! So glad you liked it Natalie!
I made one small change which was to use a mix of fresh thyme and dried thyme because I didn’t have enough. This is a great soup and I can see why it is on heavy rotation in your house! Next time, I am doubling this.
Hi Grace! Yay – love hearing this. Thanks for taking the time to comment and let me know 🙂
Hi Alyssa,
I have an egg sensitivity and can’t use egg noodles. Is there a different type of noodle you would recommend?
Hi Susan,
Yes, you can use regular or gluten-free noodles. The texture is a bit firmer than egg noodles so I recommend a shape like elbows, cracked fettuccine, bowties. Hope you love it!
This was great. I’d not had egg noodles before and my daughter thought they were “slurpy”. lol!
thanks for the great healthy reciepe!
Hi Lauren! That is super cute – my kids love to “slurp” soup noodles too. So glad you all liked it!! 🙂