Golden Chicken Noodle Soup Recipe

This chicken noodle soup recipe is the perfect meal for warming up a winter.

4.60 from 5 votes

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Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Author: Amy Godiwalla

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.
2 tablespoons extra virgin olive oil, 1 tablespoon green onions, 2 cloves fresh garlic, 3 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.
1½ pounds organic chicken breast, 1½ teaspoons kosher salt, ¼ teaspoon pepper, 1 teaspoon fresh thyme, 1 teaspoon fresh sage, ½ teaspoon ground turmeric
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.
6 cups chicken broth, 1 cup dry whole wheat pasta
Add the cilantro and stir. Taste and adjust seasonings if needed. Serve!
¼ cup fresh cilantro

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.