Name: Golden Chicken Noodle Soup with Turmeric & Herbs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 tbsp cooking oil; 1 ½ lb boneless, skinless chicken thighs; 1 medium white or yellow onion, diced; 3 large carrots, peeled and sliced; 3 ribs celery, sliced; 6 cloves garlic, minced; 2 tsp poultry spice; 2 tsp smoked paprika; 1 tsp ground ginger; 1 tsp ground turmeric; 1 pinch red pepper flakes, generous pinch; Kosher salt and black pepper, to taste; 6 cups water, plus more as needed; 3 tbsp roasted chicken bouillon base, such as Better than Bouillon; 2 dried bay leaves; 2 sprigs fresh rosemary; 5 sprigs fresh thyme; 10 oz pasta or noodles of choice (I used gemelli pasta); 2 tbsp chopped fresh parsley; 1 lemon, juiced

Golden Chicken Noodle Soup with Turmeric & Herbs

A comforting, aromatic chicken soup with tender shredded thighs, hearty vegetables, and pasta in a richly spiced turmeric broth.

Prep15 min

Cook35 min

Total50 min

DifficultyEasy

Servings4

This soup is the ultimate bowl of comfort when you need something warm, soothing, and nourishing. The combination of smoked paprika, turmeric, ginger, and poultry spice gives the broth a deep golden color and a gentle warmth that feels like a hug in a bowl.

Boneless chicken thighs are seared until golden, then shredded and simmered with carrots, celery, and pasta until everything is tender and flavorful. A squeeze of lemon and fresh parsley at the end brightens the whole dish.

Method

Heat 1 tablespoon of oil in a large soup pot or Dutch oven over medium heat. Pat the chicken thighs dry, then season them with the poultry spice, smoked paprika, ginger, turmeric, red pepper flakes, salt, and pepper. Place the thighs in the pot and cook for 6 minutes per side, until browned and cooked through. Transfer to a plate and let cool slightly.
Once the chicken is cool enough to handle, shred it by hand or with two forks. Set aside.
Add the remaining 1 tablespoon of oil to the same pot. Sauté the onion, carrots, and celery for 5–6 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
Pour in the water and stir in the chicken bouillon base until dissolved. Add the shredded chicken, bay leaves, rosemary, and thyme sprigs. Bring the soup to a gentle boil and let it simmer for 10 minutes.
Add the pasta and continue simmering for 6 minutes, or until the pasta is just shy of al dente (it will continue cooking slightly after you remove the pot from the heat).
Remove the pot from the heat. Discard the bay leaves and herb sprigs. Stir in the fresh parsley and lemon juice. Taste and adjust seasoning with salt and pepper if needed. Serve hot.

💡 Tips

For a richer flavor, use homemade chicken stock instead of water and bouillon.
If the soup thickens too much after adding pasta, stir in a little extra hot water or broth.
You can substitute the gemelli with any small pasta like orzo, ditalini, or broken spaghetti.

Inspired by a recipe from Host the Toast

Golden Chicken Noodle Soup with Turmeric & Herbs

Ingredients

Method

💡 Tips

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