Go Back
–+ servings
Amanda Patel

Chicken Noodle Soup — Ginger-Turmeric Glow

This one-pot Chicken Noodle Soup comes together in just 35 minutes with a golden broth infused with ginger and turmeric. It's savory, aromatic, and deeply comforting — ideal for quick weeknights, cozy lunches, or flavorful meal prep that reheats beautifully.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Main, Soup
Cuisine: American, Comfort Food
Calories: 370
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery ribs, sliced
  • 3–4 cloves garlic, minced
  • 1 tbsp fresh ginger, finely grated
  • 1 tsp ground turmeric (or 2 tsp fresh grated)
  • 1 lb boneless, skinless chicken thighs, cut small
  • 6 cups low-sodium chicken stock
  • 1 bay leaf
  • 1/2 tsp ground coriander (optional)
  • 6 oz egg noodles (wide or medium)
  • 1.5 tsp fine sea salt, to taste
  • 1/2 tsp black pepper
  • 1 tbsp tamari or soy sauce (optional)
  • 1 lime, juiced plus wedges
  • 1/4 cup chopped cilantro and thinly sliced scallions

Equipment

  • Dutch oven or soup pot 5-quart recommended for room to simmer
  • microplane For grating ginger finely
  • wooden spoon
  • tongs
  • knife and cutting board

Method
 

  1. Warm olive oil over medium heat in a Dutch oven. Add onion, carrots, celery, and a pinch of salt. Cook for 3–4 minutes until the vegetables start to soften.
  2. Stir in minced garlic and grated ginger. Cook for 30–45 seconds until fragrant.
  3. Sprinkle in turmeric and coriander (if using). Stir for 15–20 seconds to toast the spices.
  4. Add chicken thighs, season with salt and pepper, and stir 2–3 minutes until just opaque.
  5. Pour in chicken stock, add bay leaf and tamari (if using). Bring to a boil, then reduce heat and simmer for 10–12 minutes until chicken is cooked and vegetables are tender.
  6. Add egg noodles and simmer for 5–6 minutes, stirring occasionally, until al dente.
  7. Remove bay leaf. Off heat, stir in lime juice and half of the herbs. Taste and adjust seasoning if needed.
  8. Serve in bowls topped with remaining herbs and lime wedges if desired.

Nutrition

Calories: 370kcalCarbohydrates: 34gProtein: 26gFat: 15gSaturated Fat: 3.5gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 7.5gCholesterol: 90mgSodium: 820mgPotassium: 630mgFiber: 3gSugar: 5gVitamin A: 7600IUVitamin C: 9mgCalcium: 55mgIron: 2.1mg

Notes

For a gluten-free version, use rice noodles and tamari. To lighten, reduce chicken and add more veggies like spinach. For creaminess, blend a portion of the soup or stir in a splash of coconut milk. Freeze without noodles and add fresh ones when reheating.

Tried this recipe?

Let us know how it was!