This healthy chicken noodle soup recipe is the perfect meal for warming up a winter. The addition of turmeric makes it great for cold and flu season.
If you love soup, be sure to try this roasted tomato soup with garlic and basil, too!
Healthy Chicken Noodle Soup
This healthy chicken noodle soup recipe incorporates healing herbs and spices, making it perfect for cold and flu season. (Don’t relegate it to sick days, though — it’s tasty and healthy any time of year!)
Did you know that chicken soup was used in ancient times as a cold remedy? Some doctors believe it may help clear congestion and hydrate the body.
Whether your body is fighting off an infection or you are just looking for a warm, soothing meal this winter, this flavorful recipe for chicken noodle soup is so delicious and satisfying, it’s bound to do the trick!
Using Turmeric in this Chicken Soup
The addition of turmeric gives this soup a rich golden color, but turmeric is good for you, too!
5 Easy Steps to Transform Your Pantry!
Ready to switch from store bought to homemade? Let me help you make some changes! Grab my FREE five-part guide to getting started.
Turmeric has become an important herbal ally in recent years, especially for those who have excess inflammation, such as arthritis, irritable bowel syndrome or old sports injuries. Turmeric root is in the same family as the more commonly found ginger and is a powerful natural anti-inflammatory. — Colleen Codekas in Healing Herbal Infusions
Whether you grow your own turmeric as we do, or rely on a quality source for purchasing turmeric powder, it’s a great addition to soups and stews.
Chicken — The recipe as written calls for chicken breasts. There’s no reason you couldn’t use cooked, shredded chicken leftover from a roasted bird.
Chicken broth — I keep homemade chicken broth on hand, either in the freezer or in the pantry. You can use homemade broth or store bought.
Carrots — Slice the carrots into rounds or cut them smaller if you prefer. Either way is fine.
Pasta — The recipe calls for whole wheat pasta, but you can use what you have. Macaroni and fusili are good shapes.
Aromatics — This recipe uses both garlic and green onions. Finely chopped garlic adds that spicy zing we all love so much. Peel the cloves and leave them whole. Can you use powdered? You could, but…
Making this Soup
Saute the green onion in olive oil, stirring until fragran, then add the garlic and carrots.
Add the chicken, salt, pepper, thyme, sage, and turmeric. Brown the chicken for 8-10 minutes or until mostly white (not pink) on the outside. If using cooked chicken, shorten this time frame to just a minute or two.
Pour in the chicken stock and bring to a boil. Once boiling, add the macaroni and simmer for 6-7 minutes or until the carrots are softened, the pasta is al dente, and the chicken is fully cooked and no longer pink in the middle. Add the cilantro and stir.
★ Did you make this healthy chicken noodle soup recipe? Don’t forget to give it a star rating below!
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon green onions, sliced
- 2 cloves fresh garlic, minced
- 3 carrots, (peeled and sliced into ½-inch thick rounds)
- 1½ pounds organic chicken breast, (cut into 1-inch by 1-inch pieces)
- 1½ teaspoons kosher salt
- ¼ teaspoon pepper
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh sage, minced
- ½ teaspoon ground turmeric
- 6 cups chicken broth, (Try this homemade recipe!)
- ¼ cup fresh cilantro, minced, (you may substitute with parsley if preferred)*
- 1 cup dry whole wheat pasta such as macaroni or fusilli
- In a large pot or Dutch oven, heat the oil over medium high heat. Once hot, add the green onion and stir until fragrant, about one minute. Add the garlic and stir continuously for 30 seconds to prevent burning. Stir in carrots and sauté for 3-4 minutes.
- Add the chicken, salt, pepper, thyme, sage, and turmeric. Brown the chicken for 8-10 minutes or until mostly white (not pink) on the outside.
- Pour in the stock and bring to a boil. Add the macaroni and simmer for 6-7 minutes or until the carrots are softened, the pasta is al dente, and the chicken is fully cooked and no longer pink in the middle.
- Add the cilantro and stir. Taste and adjust seasonings if needed. Serve!
To preserve fresh herbs, fill a single well (or more if needed) of an ice cube tray about half full with finely chopped herbs, then top off with water and freeze. Once solid, pop out the cubes, place in an airtight freezer bag, and freeze.
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 239Total Fat: 5gSaturated Fat: 1gUnsaturated Fat: 0gCholesterol: 59mgSodium: 732mgCarbohydrates: 22gFiber: 1gSugar: 3gProtein: 25g
What a Good Eater!
In What a Good Eater!, Amy and Alessandra have compiled a large collection of flavorful recipes that the entire family — including the kids — will love. All of these recipes are simple to pull together and most use fresh ingredients, herbs, and spices.
You can find out more about the book here.
Originally published February 2017; this post has been updated.