Chicken Noodle Soup with Turmeric and Parsley

Chicken Noodle Soup with Turmeric and Parsley

Golden broth, tender chicken, and soft noodles simmer into a soothing weeknight soup.

Total 1 hr 45 min Makes 6 servings Calories 320/serving

Dietary

Dairy free, Nut free

Allergens

Eggs, Wheat

This version of chicken noodle soup gets a warm, golden hue and earthy depth from turmeric, balanced by fresh parsley stirred in at the end. Simple aromatics and a long simmer with bone-in chicken build a rich broth, making this a comforting choice for cold weather or when you're feeling under the weather.

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon dried thyme
  • 2 pounds bone-in, skin-on chicken thighs
  • 8 cups chicken stock
  • 2 bay leaves
  • 6 ounces egg noodles
  • 1/3 cup fresh parsley, chopped
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper

Method

  1. Heat olive oil in a 6-quart soup pot over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, about 6 minutes.

  2. Add the garlic, turmeric, and thyme, and cook, stirring constantly, until fragrant, about 1 minute.

  3. Add the chicken thighs, chicken stock, and bay leaves to the pot. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer, covered, until the chicken is cooked through and tender, about 35 minutes.

  4. Transfer the chicken thighs to a cutting board and let cool slightly. Remove and discard the skin and bones, then shred the meat into bite-sized pieces.

  5. Return the shredded chicken to the pot. Bring the broth back to a gentle boil and add the egg noodles. Cook until the noodles are tender, about 8 minutes.

  6. Remove the bay leaves and discard. Stir in the parsley and lemon juice, and adjust salt and pepper to taste.

  7. Ladle the soup into bowls and serve hot.

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    Chicken Noodle Soup with Turmeric and Parsley

    This version of chicken noodle soup gets a warm, golden hue and earthy depth from turmeric, balanced by fresh parsley stirred in at the end. Simple aromatics and a long simmer with bone-in chicken build a rich broth, making this a comforting choice for cold weather or when you're feeling under the weather.

    1 hr 45 min 6 servings 320 cal

    Ingredients

    • 2 tablespoons olive oil
    • 1 yellow onion, diced
    • 3 carrots, peeled and sliced
    • 3 celery stalks, sliced
    • 4 cloves garlic, minced
    • 1 1/2 teaspoons ground turmeric
    • 1 teaspoon dried thyme
    • 2 pounds bone-in, skin-on chicken thighs
    • 8 cups chicken stock
    • 2 bay leaves
    • 6 ounces egg noodles
    • 1/3 cup fresh parsley, chopped
    • 1 tablespoon fresh lemon juice
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon black pepper

    Method

    1. 1

      Heat olive oil in a 6-quart soup pot over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, about 6 minutes.

    2. 2

      Add the garlic, turmeric, and thyme, and cook, stirring constantly, until fragrant, about 1 minute.

    3. 3

      Add the chicken thighs, chicken stock, and bay leaves to the pot. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer, covered, until the chicken is cooked through and tender, about 35 minutes.

    4. 4

      Transfer the chicken thighs to a cutting board and let cool slightly. Remove and discard the skin and bones, then shred the meat into bite-sized pieces.

    5. 5

      Return the shredded chicken to the pot. Bring the broth back to a gentle boil and add the egg noodles. Cook until the noodles are tender, about 8 minutes.

    6. 6

      Remove the bay leaves and discard. Stir in the parsley and lemon juice, and adjust salt and pepper to taste.

    7. 7

      Ladle the soup into bowls and serve hot.