This Chicken Soup with Ginger and Turmeric is the epitome of wholesome comfort food for those brisk, chilly days or when you’re feeling under the weather. After all, there's nothing quite as soothing as a steaming bowl of homemade chicken noodle soup when you're feeling under the weather.
This chicken soup recipe is healthy, easy to prepare and will be ready in under an hour. It also offers a tasty solution for using up leftover chicken.
Try my Homemade Chicken Stock in this recipe. It is a super healthy alternative to using store-bought chicken broth or chicken stock. I love chicken soup with ginger and turmeric paired with warm biscuits or my excellent Butternut Squash Scones
- Chicken: You have the choice of chicken breasts or any leftover chicken from a previous meal. Store-bought rotisserie chicken also works great and offers you the convenience of a quick and easy alternative.
- Fresh Ginger: ginger in chicken noodle soup adds a vibrant aroma and earthy, spicy flavor. It is essential to opt for fresh ginger in this savory soup recipe.
- Turmeric: turmeric not only gives a stunning golden hue to this soup but also introduces a delightful gingery bite and subtle, comforting warmth.
- Paprika: this spice adds a mild hint of heat and color.
- Garlic - I used fresh finely minced garlic, but if you would like to add a more complex flavor profile to the soup try adding roasted garlic. Check out my post on How to Roast Garlic.
- Lemon Juice: A squeeze of fresh lemon juice just before serving elevates the flavor of the soup.
- Stock: When it comes to the stock, you're free to use either chicken or vegetable stock. I usually lean towards a low-sodium boxed option for convenience, but if you're looking for a delicious and healthy homemade broth, you can check out my recipe for Homemade Chicken Stock.
- Fresh Cauliflower: To achieve a creamy yet healthy base, we will be blending around 75% of the cauliflower.
- Carrots and onions: always essential ingredients for a Mirepoix, the flavor base of soups and stews.
- Pasta - Extra broad egg noodles pair perfectly with chicken soup.
*See recipe card for quantities.
In the grand scheme of things, don't hesitate to personalize this recipe and make it your own. There's a saying I've heard that goes something like this: "Once you've made a recipe, it’s yours," and it certainly holds true here. Begin with my recipe as your foundation, and then you might even consider introducing optional ingredients.
Turkey is a great substitution and a super way to up leftover turkey, turning this recipe into a heathy Turkey Noodle Soup.
Vegetable options - celery, baby spinach, kale, butternut squash, potatoes, mushrooms some celery or other veggies.
Substitute the egg noodles with your favorite pasta or even cooked rice or rice noodles.
Store the soup for 2-3 days in the refrigerator or freeze for up to 3 months.
Don't skip the step of pureeing the cauliflower. Blend until the cauliflower is smooth, then add it back into the soup. This thickens the soup a bit and greatly enhances the broth base of the soup.
Can this soup be made in an Instant Pot?
This recipe is so quick and simple to make it is best made on the stovetop.
Looking for other soup recipes? Try these:
Chicken Soup with Ginger and Turmeric
- 2 large chicken breasts
- 3 carrots chopped
- ½ yellow onion chopped
- 5 cloves garlic crushed and minced
- 1 tablespoon fresh ginger grated
- 1 head cauliflower florets
- ½ teaspoon turmeric
- ½ teaspoon paprika
- 4 cups chicken stock low salt
- 2 cups water
- 2 cups egg noodles, dry
- 1 fresh lemon to drizzle
- ½ -1 teaspoon salt to taste
- ¼ - ½ teaspoon fresh ground pepper to taste
- If you are not using leftover chicken, cook your chicken breasts until they reach an internal temperature of 165 degrees F. When the chicken is ready, shred it and set aside.
- Heat 1 tablespoon of olive oil in a large pot until it starts to shimmer.
- Add onion and carrots and sauté for about 4 minutes on medium high heat (until the onions are tender and slightly browned.
- Add the garlic and ginger and sauté for about 30 seconds.
- Add the cauliflower florets, salt, paprika and turmeric. Toss to coat.
- Stir in the broth, water, and egg noodles. Set the heat to high and bring the broth to a boil. Lower the heat to medium-low and let simmer for 15 minutes.
- Using a large slotted spoon, transfer about ¾ of the cauliflower to a blender and puree until just smooth (about 30 seconds to 1 minute).
- Transfer the cauliflower puree back to the soup pot. Add the shredded chicken.