Healing Chicken Noodle Soup

The comforting aroma of a pot simmering on the stove can evoke memories of home and warmth. This Healing Chicken Noodle Soup not only brings a delightful taste but also a sense of nourishment with every spoonful. With a cooking time of around 30 minutes, it’s a quick remedy for those chillier days when a warm hug in a bowl is exactly what you need.

This recipe is perfect for anyone seeking a hearty meal that is both easy to make and satisfying. It shines during cold evenings, as a quick lunch, or when you’re feeling under the weather. You can make it ahead of time, and it stores beautifully for a few days in the fridge.

Why You’ll Love This Recipe

• The combination of fresh vegetables infuses the broth with a delightful flavor.
• The turmeric adds a golden hue, showcasing the vibrant ingredients.
• It’s adaptable; use your favorite pasta shape for a personal touch.
• A rotisserie chicken makes assembly quick and effortless.

What You’ll Need

Here’s what you’ll need to make this nourishing soup.

For the Soup Base

• 1 tbsp olive oil
• 4 medium carrots, peeled and sliced into 1/3rd inch rounds
• 3 stalks celery, halved and sliced
• 1 medium onion, diced
• 2 cloves garlic, chopped

For the Flavoring

• 1 tsp turmeric
• 1 tsp fresh thyme leaves (or sub 1/2 tsp dried thyme)
• 1 tsp fresh rosemary, chopped (or sub 1/2 tsp dried rosemary)
• 1/2 lemon, zest and juice
• 1.5 tsp salt
• 1/2 tsp black pepper
• pinch of cayenne (optional)
• 1 bay leaf

For the Broth and Noodles

• 8 cups chicken broth or bone broth
• 2-3 cups dry egg noodles (I prefer flat noodles but you can use your preferred shape)
• 1 rotisserie chicken, meat removed and shredded

For Garnish

• 2-3 tbsp chopped fresh parsley
• salt & pepper to taste

Use bone broth for extra richness.

Substitutions & Swaps

• Olive oil can be replaced with avocado oil.
• Fresh herbs work well with dried equivalents.
• Flat noodles can be swapped for any pasta shape.
• Rotisserie chicken can be replaced with cooked chicken breasts.

How to Make It

Let’s get started on this warming soup!

Heat Oil

Heat olive oil in a large Dutch oven or heavy pot with lid over medium to medium-high heat until hot and shimmering.

Sauté Vegetables

Add carrots, celery, and onion and sauté on medium heat for around 10 minutes until veggies are softened.

Add Aromatics

Add in garlic, turmeric, thyme, rosemary, lemon zest, salt, pepper, and a pinch of cayenne (if using). Sauté over medium heat for about 1-2 minutes until garlic is fragrant.

Combine Liquids

Stream in chicken or bone broth and add in 1 bay leaf and the juice of 1/2 lemon. Stir to combine and bring to a boil over medium-high heat.

Cook Noodles

Once a boil is reached, add in 2-3 cups of egg noodles and shredded chicken. Bring back to a boil, then cover and turn the heat down to low.

Simmer

Simmer over low heat for 10-15 minutes until the pasta is soft. Remove from heat, taste, and add additional salt and pepper according to preference. Add in chopped parsley and serve. Enjoy!

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, for up to 3 months.
Reheat: Use the stovetop for about 10 minutes.

Tips for Best Results

• Cut the vegetables uniformly for even cooking.
• Don’t skip the lemon juice; it brightens the flavors.
• Adjust spice levels to match your heat tolerance.
• For quicker prep, use pre-cut vegetables.

Serving Suggestions

• Serve with crusty bread for dipping.
• Pair with a light salad for a complete meal.
• Perfect for family gatherings or comforting solo dinners.