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–+ servings
Bowl of turmeric ginger chicken noodle soup with vegetables and herbs.

Anti‑Inflammatory Chicken Noodle Soup with Turmeric & Ginger

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Servings: 6

Ingredients

  • 1 Medium Yellow Onion diced
  • 3 Garlic Cloves Minced
  • 1 " Piece Ginger grated, or 2 tsp ground ginger
  • 2 tsp ground turmeric
  • 4 Carrots diced
  • 4 Celery Stalks diced
  • 6 cups Chicken Bone Broth
  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 pinch Salt generous amount if you're broth is unsalted
  • 1 cup small pasta anellini, Stelline. If using larger pasta up the broth to 7 cups
  • 3 cups baby spinach
  • Juice from 1 lemon
  • Fresh Parsley for topping

Instructions

  • In a dutch oven or large pot heat olive oil over low-med heat and add diced onion and cook until starting to soften, about 5 minutes
  • Add minced garlic and ginger and allow 1 minute for flavors to release
  • Then add carrot, celery, turmeric, bone broth, chicken, and season with salt and pepper
  • Bring to a boil, then lower to a simmer, cover, and cook about 22-25 minutes for chicken to cook through
  • Move chicken to a cutting board and shred with 2 forks
  • Add your dry pasta. Cook time per box instructions
  • Once pasta is cooked add your shredded chicken and spinach and allow to wilt
  • Add fresh lemon
  • Serve in bowls topped with fresh parsley