Nourishing Turmeric No-Noodle Chicken Soup | Real Food Whole Life

Nourishing Turmeric No-Noodle Chicken Soup

Image of Nourishing Turmeric No-Noodle Chicken Soup

This nourishing turmeric no-noodle chicken soup is simple, warming and delicious.

Right now I’m craving something warm, nourishing, and hearty.

If you are too, this soup will fit the bill and will fill you up without weighing you down.

It’s perfect if you’re fighting a bit of a cold or feel like you need a little boost.

I like to make a double batch and freeze the leftovers for another day.

I’ve also found that my two-year-old loves sipping this soup out of a mug for dinner.

If you have a child who doesn’t like cooked greens, try serving their soup prior to adding the spinach or arugula. 

This recipe lends itself well to variations, too.

Add more veggies if you like.

Sometimes I throw in a handful or two of frozen peas along with the spinach.

You can also add pre-cooked brown rice or pasta before serving if you prefer.

And, if you’re looking for an Instant Pot or Slow Cooker version, check out this recipe!

Image of Nourishing Turmeric No-Noodle Chicken Soup

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Nourishing Turmeric No-Noodle Chicken Soup


This nourishing turmeric no-noodle chicken soup is simple, warming, and delicious.

Ingredients

  • 2 small or 1 large yellow onion chopped
  • 2 tablespoon olive oil
  • 1 teaspoon salt divided
  • 1 tablespoon turmeric
  • 2 cloves garlic minced
  • 3 large carrots chopped
  • 3-4 celery stalks chopped
  • 32 oz chicken stock organic recommended, look for a brand free of sugar and preservatives
  • 4 boneless chicken breasts or 6 thighs
  • 2.5 oz about two large handfuls spinach or arugula
  • A few sprigs of parsley or green onions chopped for garnish (optional)

Instructions

  • Heat the olive oil in a large stockpot or dutch oven over medium heat.
  • Add the onion and sprinkle with 1/2 teaspoon salt. Sautee for 3-5 minutes, stirring occasionally to avoid burning.
  • Add the turmeric and garlic. Stir to combine.
  • Add the carrots and celery. Sautee for an additional 3-5 minutes.
  • Add the chicken stock and chicken breasts or thighs. Cover, increase the heat to high, bring to a boil, then reduce heat to low and simmer for 25 minutes.
  • Uncover and remove the chicken to a cutting board. Shred or dice into small pieces. Return the chicken to the pot.
  • Add the arugula or spinach, stirring to wilt.
  • Serve hot, garnished with parsley or green onion.

Notes

This soup freezes well. Feel free to double the recipe so you'll have leftovers for later.

did you make this recipe?Mention @realfoodwholelife or tag #realfoodwholelife!

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