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Nourishing Turmeric No-Noodle Chicken Soup

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


  • 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)


  • 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.


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