This healthy chicken noodle soup is one of my favorite things to make in the winter. It’s perfect for almost any occasion. Whether you’re just cold from our midwest winter or are sick, this soup is nourishing and warming to the body. It is also full of healthy things that are going to make you feel better.
I created this recipe after years of trying many different chicken noodle soup recipes. I took my favorite parts of the other recipes and ended on this one! My favorite and somewhat unique ingredient is the turmeric. I love the vibrant orange color it gives the soup and the health benefits are awesome.
Why is turmeric so good for you?
Turmeric is an amazing spice that comes from the turmeric plant. Its root is used to make the spice and has so many amazing medicinal properties. It is nature’s most potent natural anti-inflammatory. Here is a great article on the benefits of turmeric.
The other ingredient that I love to use is bone broth. You can absolutely use chicken broth (and both are healthy for you), but bone broth has added benefits. When the bones are cooked slowly, the natural minerals and collagen from the bones are released and it creates a broth. Bone broth is also is amazing for gut health.
I have bought bone broth and have also made my own when I get a rotisserie chicken. I like to use the whole chicken and this is a great way to do it. It’s so good for you. Here is my favorite recipe for making your own bone broth if you’re feeling adventurous and want to give it a try!
Alright, without further ado, here is the recipe for our Healthy Chicken Noodle Soup. We also highly recommend trying this Immune Boosting Chicken and Vegetable Soup.
Healthy Chicken Noodle Soup
Ingredients
- 2 cups shredded chicken (I use rotisserie chicken)
- 64 oz. chicken or bone broth (2 boxes)
- 3 large carrots (peeled and chopped)
- 3 celery stalks (peeled and chopped)
- 1/2 onion (chopped)
- 3 tsp. minced garlic
- 1 pkg noodles (I use the gf ones from Aldi)
- 2 Tbsp. avocado oil
- 1 tsp. salt (more to taste at the end)
- 1/2 tsp. pepper
- 1/2 tsp. turmeric
Instructions
- Prepare the veggies and shred the chicken.
- Heat the oil in a large pot over a medium high heat.
- Add in the veggies and sautee until mostly soft.
- Once soft, add in the broth, chicken and spices.
- Bring to a boil and then reduce to low and cover for about 15-20 minutes, stirring occasionally.
- While this is cooking, you can prepare the noodles separately according to the package. I like to do this because if you add them to the soup directly, they will soak up all of the liquid.
- After the 15-20 minutes, taste the soup and add more salt/pepper to your liking.
- To serve, add the noodles to the bowl and then ladle the soup over the top.
- You can serve with fresh parsley, crackers or toast.
