Easy Chicken Noodle Soup Recipe

There’s nothing better than curling up with a comforting bowl of this one-pot turmeric ginger chicken noodle soup, which delivers on both flavor and nourishment. The power combo of ginger and turmeric is nature’s way of soothing colds and upset tummies, making this the perfect go-to when you’re feeling under the weather. Packed with chicken, veggies, and egg noodles, every bite is hearty and satisfying—no more empty spoonfuls of just broth! I’m going to be repeating this recipe, along with my old-fashioned beef stew, all winter long. These are two meals I love to make in big batches, portion into freezer-safe containers, and pull out for a ready-to-go dinner. Just take it out the night before, and you’ve got a delicious, cozy meal waiting for you!

If you tried this homemade chicken noodle soup recipe, let me know.

What Kind of Noodles Should I Use for This Soup?

In this recipe, I’ve used egg noodles. Egg noodles are springy and smell so good – thin long strands are regularly used in Asian-inspired recipes. However, in supermarkets, you can also find them spiral-shaped. They are curly and actually quite adorable, but the real reason they’re my go-to noodle is that they’re small and easily scooped up with a spoon. 

After all, what’s so appealing about chicken noodle soup is that you can curl up under a blanket and each spoonful is filled with a bit of everything, am I right? 

Similarly, you can go for any small pasta such as elbow macaroni, spiral pasta (rotini), or ribbon-shaped farfalle. 

Recipe Ingredients

This recipe makes 8 to 10 bowls of homemade chicken noodle soup. 

• Unsalted butter – Gets the soup going by getting the vegetables all buttery and fragrant. 
• Sweet onion, carrots, celery ribs, and garlic – Chop up the mirepoix until they are bite-sized. Time-saving tip: buy pre packed mirepoix at the supermarket. If it does not include garlic, buy minced garlic or mince it yourself at home. 
• Ground turmeric and ginger – Ground turmeric and freshly grated ginger lend some spicy, aromatic notes to the chicken soup. Turmeric is a natural remedy for curing colds whilst ginger aids digestion. 
• Chicken broth – Hearty chicken broth has a light chicken flavor which is perfect for this soup. 
• Chicken breasts – We will need 5 boneless, skinless chicken breasts. They will be shredded up later. Any other cuts of chicken you have at home will work fine, but bone-in chicken will be more difficult to pull apart. Chicken breasts are the easiest by far.
• Egg noodles – Buy large and wide egg noodles. I used the spiral, curly ones in this recipe as they are bite-sized and can fit on a spoon. 
• Bay leaf, dried thyme, and parsley leaves – Bay leaf and dried thyme will simmer in the soup, releasing the best natural oils from fresh herbs. Save the parsley for the end, just before serving. 
• Lemon juice – Squeeze 2 tablespoons of lemon juice into the soup. A little bit of acidity will do wonders to lift the flavor of the soup. Without a bit of lemon juice, chicken noodle soup would taste flat and just savory. 
• Salt and pepper – Only sprinkle salt and pepper to finish off before serving, as chicken broth already contains salt. 

Step-by-Step Instructions

Step One: Melt unsalted butter in a large Dutch oven or stockpot over medium heat. Stir-fry the onions, garlic, carrots, and celery. Cook until tender and fragrant. 

• Pro Tip: Carrots and celery have a harder texture and will take a longer time to soften through, but don’t worry. They’ll get more time in the soup to cook.

Step Two: Next, add the grated ginger and ground turmeric into the pot, sauteing for 1 minute. It should be evenly combined with the mirepoix. 

Step Three: Pour in 2 cartons of the chicken broth. Add the dried thyme and 2 bay leaves, and season with salt and pepper to taste. Give it a stir to mix everything together. Add the chicken breasts and bring to a boil. Then, let it simmer on medium-low heat and put the lid on until the chicken is cooked through. This should take about 30 to 40 minutes. 

Step Four: Remove the chicken breasts and let them cool in a deep, large bowl. Using a hand mixer, shred the chicken on low speed. Continue until your chicken is evenly shredded. 

• Pro Tip: If you don’t want to break out the hand mixer or don’t have one at home, simply chop up the cooked chicken into smaller chunks. They should be soft enough to pull apart by hand. 

Step Five: Put the shredded chicken back in the pot. Add the egg noodles and pour in the remaining 1 carton of chicken broth. Cook until the egg noodles are tender and al dente.

• Pro Tip: The egg noodles will soak up the soup as it cooks. Have the extra chicken broth nearby to top it up. With that said, do not add the egg noodles until you are ready to serve because they will get too soggy if they are overcooked. 

Step Six: Remove the soup from the heat and discard the bay leaf. Stir in the chopped parsley and lemon juice. Give it another taste and add more salt and pepper if desired. 

Serve immediately.

Other Soup Ingredients

Try these delicious add-ins to jazz up the chicken noodle soup: 

• Tomatoes – Slice a few tomatoes into wedges and let them simmer in the soup. You’ll get a bright, lively soup with a tinge of zing. 
• Tofu – Cut soft tofu into small cubes and add it alongside the egg noodles. Tofu instantly makes any soup more homely. 
• Sesame oil – Instead of using butter to stir-fry the vegetables at the beginning, use sesame oil. The nutty aroma will completely change the flavor profile of this soup.
• Scallion – Garnish the soup with a handful of scallion in each bowl for a pop of freshness. Cut the leaves of the scallion into 1-inch pieces. 

Storage & Freezing Instructions

This is an amazing make-ahead meal. I always make extra as it freezes well (up to 6 month). It’s perfect for warming up in the winter or to serve anyone who is under the weather. 

Once the soup has cooled, I portion the soup into freezer containers and freeze this soup so I have quick and easy meals ready to go during the week. To reheat, simply thaw in the fridge overnight and reheat it in the microwave or over a stovetop. 

Reheating reduces the soup a little bit, altering the flavor, so you may need to doctor the soup by either adding more chicken broth, water, or seasoning.