Description
A cozy, golden chicken noodle soup brightened with fresh ginger, warm turmeric, and a squeeze of lime. Ready in 35 minutes, it’s weeknight-easy, flexible, and deliciously soothing.
Ingredients
2 tbsp olive oil
1 medium yellow onion, diced
2 medium carrots, sliced into coins
2 ribs celery, thinly sliced
4 cloves garlic, minced
1 tbsp fresh ginger, finely grated (packed)
1 tsp ground turmeric (or 2 tsp freshly grated turmeric)
1 lb boneless, skinless chicken thighs, bite-size pieces
6 cups low-sodium chicken stock
1 bay leaf
6 oz wide egg noodles
1½ tsp fine sea salt, plus more to taste
½ tsp black pepper
1 tbsp soy sauce or tamari (optional)
Juice of 1 lime (plus wedges for serving)
¼ cup chopped cilantro and/or scallions, for finish
Instructions
Heat oil in a 4–6 qt pot over medium. Add onion, carrots, celery, and a pinch of salt. Cook 3–4 minutes until glossy.
Stir in garlic and ginger 30–45 seconds until fragrant.
Sprinkle in turmeric; stir 15–20 seconds to bloom.
Add chicken, salt, and pepper; cook 2–3 minutes until just opaque.
Pour in stock; add bay and soy/tamari (if using). Bring to a gentle boil, then simmer 10–12 minutes until chicken is cooked and veg are tender.
Add noodles; simmer 5–6 minutes, stirring to prevent clumping, until al dente.
Off heat, remove bay. Stir in lime juice and half the herbs. Taste and adjust salt, pepper, and acidity.
Serve in warm bowls with remaining herbs and extra lime.
Notes
Use low-sodium stock so you can season perfectly at the end.
Swaps: chicken breast (slightly shorter simmer), rotisserie chicken (add near the end), rice/ramen/udon noodles, lemon for lime, tamari + rice noodles for gluten-free.
Add-ins (last 3–5 min): mushrooms, spinach, broccoli, or frozen veg straight from the bag.
Make-ahead: chop aromatics 1–2 days in advance.
Storage: 3–4 days in the fridge; up to 3 months in the freezer (best to freeze without noodles).
Reheat gently; add a splash of stock/water and a squeeze of citrus to revive.
Doneness cues: veg fork-tender, noodles al dente, chicken opaque throughout.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: One-pot, stovetop
- Cuisine: American