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.

For a vegetarian option, swap 2 (15-oz) cans of drained and rinsed chickpeas for the chicken and swap the vegetable stock for chicken stock.

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

And, if you’re looking for a pressure cooker or crockpot version, check out this instant pot nourishing turmeric chicken soup recipe with slow cooker directions!

this recipe is…

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5 stars (4 ratings)

Nourishing Turmeric No-Noodle Chicken Soup

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

Equipment

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.
Author: Robyn Conley Downs

Nutrition Information:

Nutrition disclaimer
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