This Ginger and Turmeric Chicken Noodle Soup is the perfect meal to consume if you are on a journey towards better health and healing. It has all the comfort of a normal chicken noodle soup, but the addition of ginger and turmeric takes this dish to the next level.
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Table of Contents
- Why You’ll Love This Recipe
- Ingredients & Equipment
- Ingredient Notes
- How to Make Ginger & Turmeric Chicken Noodle Soup
- Recipe FAQs
- More soup and stew recipes from Green Homemaking
- Recipe Card
Why You’ll Love This Recipe
- Perfect comfort food if you are feeling run down
- One pot meal
- Nutrient dense ingredients
- Gluten & Dairy Free
Ingredients
- 4 tablespoons olive oil extra virgin
- 1 onion
- 2 carrots
- 1 stalk celery
- 4 cloves garlic
- 1 tablespoon fresh ginger, sliced or grated
- 1 tablespoon ground turmeric
- 6 cups (1.5 litres) chicken bone broth
- 2 chicken breasts, approx. 1 lb/450g
- 4 oz (110g) gluten free spaghetti noodles
- 1 lemon, juiced
- ½ teaspoon ground black pepper
- Salt to taste
- Fresh coriander / cilantro leaves (optional garnish)
Equipment
- Dutch oven or large saucepan
- Wooden spoon
- Chopping / cutting board
- Sharp knife
- Kitchen tongs (handy for removing chicken, but not essential)
Ingredient Notes
Ginger
Well known for its anti-inflammatory properties, ginger contains vitamin C, magnesium and potassium. It is said to help improve digestion, ease nausea and relieve menstrual cramps. Source
Turmeric
Turmeric is said to help reduce inflammation and joint pain.
The active ingredient in turmeric is a natural compound called curcumin, which has both antioxidant and anti-inflammatory properties. When curcumin is combined with piperine, a substance found in black pepper, this further increases its ability to be absorbed by the body. Source
Bone Broth
I like to use homemade chicken bone broth for this recipe. Making your own bone broth is easy and will add extra nutrients to this meal.
Learn how to make Chicken Bone Broth HERE.
However, if you don’t have any homemade bone broth to hand, you can use store bought chicken bone broth or stock instead.
A good quality brand of ready made bone broth is Kettle & Fire.
Please check the ingredients label on any store bought bone broth, if you want this recipe to remain gluten and dairy free.
Spaghetti Noodles
I have chosen to use gluten free spaghetti noodles for this recipe, but if you can tolerate gluten then feel free to use regular spaghetti or egg noodles instead.
Chicken & Vegetables
Try to use organic chicken and vegetables if possible. Chicken thighs or leftover roast chicken can be used instead of chicken breasts.
How to Make Ginger & Turmeric Chicken Noodle Soup
Step 1
Chop up the onion, carrots, celery, garlic and ginger.
You can mince the garlic and grate the fresh ginger, if you prefer.
Step 2
Add 2 tablespoons of olive oil to your pan. Cook the chicken breasts on a medium-high heat until they are sealed. This should take about 3-5 minutes.
Step 3
Once the chicken breasts are sealed, remove them from the pan and place them to one side on a plate.
Step 4
Add 2 more tablespoons of olive oil to the pan and cook the chopped onions, carrots and celery for around 3 minutes, until the onions start to soften.
Step 5
Then add the garlic, ginger, ground turmeric and black pepper to the pan and mix well. Cook for 1 minute.
Step 6
Place the chicken breasts back into the pan, along with 6 cups/ 48 fl. oz (1.5 litres) of chicken bone broth. Allow to cook on a medium-high heat for 20 minutes, stirring occasionally.
Step 7
After 20 minutes or so, remove the chicken breasts from the pan and place on a cutting board. Use a sharp knife to cut the chicken into bite size chunks and then put the chicken back in to the pan.
Step 8
Add 4oz (110g) of spaghetti noodles to the pan. I snapped the dried spaghetti in half first. Cook for 10-15 minutes, or until the noodles are cooked to your preferred texture.
Step 9
When the carrots and spaghetti noodles are soft enough to eat then your soup is ready.
Add the juice of one lemon.
Taste the soup (be careful not to burn your mouth like I did!). Add salt, according to your preference. I added quite a bit of salt to mine.
Garnish with any fresh herb of your choice (coriander/ cilantro works great).
Serve and enjoy!
Recipe FAQs
How to store and reheat
This soup can be made ahead of time and kept in the fridge in an airtight container for up to 3 days.
It can also be frozen for up to 3 months. However, it is best to freeze this meal without the spaghetti as it can become mushy when reheated.
Allow the soup to cool completely before placing it in the fridge or freezer.
You can reheat this soup on the stove in a saucepan, or in a microwave.
More soup and stew recipes from Green Homemaking
Butternut Squash & Lentil Soup
Spiced Carrot & Red Lentil Soup
Ginger and Turmeric Chicken Noodle Soup
Equipment
- Dutch Oven or large saucepan
- Kitchen tongs (handy for removing chicken, but not essential)
Ingredients
- 4 tablespoons olive oil extra virgin
- 1 onion
- 2 carrots
- 1 stalk celery
- 4 cloves garlic
- 1 tablespoon fresh ginger sliced or grated
- 1 tablespoon ground turmeric
- 6 cups chicken bone broth
- 2 chicken breasts approx. 1 lb/450g
- 4 oz gluten free spaghetti noodles 110g
- 1 lemon juiced
- ½ teaspoon ground black pepper
- Salt to taste
- Fresh coriander /cilantro leaves optional garnish
Instructions
- Chop up the onion, carrots, celery, garlic and ginger.You can mince the garlic and grate the fresh ginger, if you prefer.
- Add 2 tablespoons of olive oil to your pan. Cook the chicken breasts on a medium-high heat until they are sealed. This should take about 3-5 minutes.
- Once the chicken breasts are sealed, remove them from the pan and place them to one side on a plate.
- Add 2 more tablespoons of olive oil to the pan and cook the chopped onions, carrots and celery for around 3 minutes, until the onions start to soften.
- Then add the garlic, ginger, ground turmeric and black pepper to the pan and mix well. Cook for 1 minute.
- Place the chicken breasts back into the pan, along with 6 cups (1.5 litres) of chicken bone broth. Allow to cook on a medium-high heat for 20 minutes, stirring occasionally.
- After 20 minutes or so, remove the chicken breasts from the pan and place on a cutting board. Use a sharp knife to cut the chicken into bite size chunks and then put the chicken back in to the pan.
- Add 4oz (110g) of spaghetti noodles to the pan. I snapped the dried spaghetti in half first. Cook for 10-15 minutes, or until the noodles are cooked to your preferred texture.
- When the carrots and spaghetti noodles are soft enough to eat then your soup is ready.Add the juice of one lemon.Taste the soup (be careful not to burn your mouth like I did!). Add salt, according to your preference. I added quite a bit of salt to mine.Garnish with any fresh herb of your choice (coriander/ cilantro works great).Serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I really hope you enjoy this recipe as much as I do! Please PIN FOR LATER.
Rachel says
I know you’re going to LOVE this recipe, it’s a firm family favourite here! Don’t forget that you can ask me any questions in this comments section and I’ll get back to you as soon as I can.