Golden Chicken Noodle Soup is the perfect bowl of comfort for when you’re under the weather or coming in from the cold. It’s easy to make and packed with flavorful and satisfying ingredients. I promise you’ll want this recipe in your back pocket for every sick day and chilly night!
We’re in the thick of flu season and it seems like everyone I talk to is sick or has just gotten over being sick, including myself. I spent about a week on the couch with something that completely knocked me out. My appetite was in the pits and the only sustenance that sounded good was sleeping through Netflix binges, cold meds and hot tea. I was just getting over the peak of illness when when I was able to muster the energy to make this soup. And let me just tell you, this soup turned out to be GOLD!
This is not your average Joe Shmoe chicken noodle soup. It’s punched up with more flavor and heartier nutrient packed ingredients. I can’t stress enough how much this soup is not your store bought or canned chicken noodle soup. It’s so much more than the basic soup next door.
What’s in Golden Chicken Noodle Soup?
- Veggies: Classic onions, carrots and celery. Spinach for more variety, more color & more nutrients.
- Herbs: Rosemary and thyme for earthy flavor. So ideal for a wintery cold weather soup. If fresh herbs are not feasible, you can sub in dried herbs. The fresh to dried herb conversion is one teaspoon of dried herbs for every one tablespoon of fresh herbs.
- Garlic: Fresh garlic will give you the most garlicky punch. If needed, you can sub 1/2 teaspoon of garlic powder for each fresh clove.
- Ginger: I used ginger powder when I first made this recipe, so it’s what I’ve been sticking with. You can use freshly grated ginger for a little more gingery punch.
- Turmeric: Not only does this recipe taste like gold, it’s also literally golden in color. All thanks to this pungent magical spice.
- Other Spices: Paprika and cayenne for a little peppery heat (or a lot if you choose). The first time I made this I used double the amount of cayenne that’s listed in the recipe below. And holy wow did it clear out my sinuses.
- Chicken: I’m not a fan of a chicken soup where you have to fish around the bowl for little teeny bits of chicken. So if you feel the same, I got you. It’s chock full of the hearty protein.
- Noodles: I like a substantial noodle in my soup but not everyone feels the same. Pick the noodle of your chicken soup dreams and cook as long as the package directions tell you. You could stick with a classic egg noodle, or try orzo, macaroni, vermicelli, spaghetti, fusilli and so on. Here’s the one I recently discovered at Whole Foods, used in this recipe, and now love for a fun noodle.
Tips for Making Golden Chicken Noodle Soup:
- If you prefer a little more broth to chicken and noodle ratio, add more broth to your liking.
- Make it vegetarian by subbing in garbanzo beans or lentils for the chicken.
- If you save leftovers in the fridge, the noodles will continue to absorb broth and their texture will turn slightly mushy. If you want to avoid this, you can boil the noodles in a separate pan. Store the chicken broth mixture separate from the noodles. Then, add the noodles to the broth mixture when you’re ready to eat.
- FREEZER FRIENDLY!! Love those words. Prepare the soup as directed but leave the noodles out. Portion the soup in freezer friendly containers or ziplock bags and freeze. When ready to eat, reaheat the soup, add cooked noodles, finish with a squeeze of lemon and enjoy!
Golden Chicken Noodle Soup
- Prep Time: 10 Minutes
- Cook Time: 40 Minutes
- Total Time: 50 minutes
- Yield: About 6 to 8 Servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Golden Chicken Noodle Soup is easy to make and is packed with flavorful and satisfying ingredients for a delicious and cozy meal. It’s the perfect bowl of comfort for sick days and cold nights!
Ingredients
1 Tbsp. EVOO
1 large yellow onion, chopped
2 large carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
8 c. low sodium chicken broth
1 1/2 lb. bone in, skinless chicken beast or thighs
1 Tbsp. minced rosemary
1 Tbsp. minced thyme
2 tsp. powdered turmeric
1 tsp. ground ginger
1/2 tsp. paprika
1/2 tsp. black pepper
1/8 –1/4 tsp. cayenne pepper
8 oz. noodles
8 oz. spinach
1 lemon, juiced
Instructions
In a large dutch oven or pot, warm EVOO over medium-high heat. Add the onion, celery, carrots and garlic. Saute until onions are soft and translucent. Add in the chicken broth, chicken, rosemary, thyme, turmeric, ginger, paprika, black pepper and cayenne pepper. Bring to a simmer, cover and cook for 25 to 30 minutes or until chicken is cooked through (internal temperature reaches 165 degrees).
Once the chicken is cooked, remove from the pot and transfer to a cutting board. Shred the chicken using a fork and add back to the pot. Bring the soup to a boil and stir in noodles. Cook pasta for the amount of time directed on the noodle’s package. During the last minute or two of cooking the noodles, stir in the spinach and cook until spinach is wilted. Finish the soup with the lemon juice. Serve and enjoy!
Keywords: soup, chicken noodle soup, chicken, golden soup, spinach, noodle soup, healing soup, cold fighting soup, turmeric, ginger, veggie soup, rosemary, thyme
