When using whole food ingredients, it doesn’t get more basic or wholesome than chicken noodle soup. Everybody knows it, almost everybody loves it. It’s THE quintessential comfort food. I slow-cooked a whole chicken the other day (my favorite way to do that is The Natural Nurturer’s recipe for Slow Cooker Lemon Thyme Chicken – it’s so simple and delicious). I had the shredded chicken and the bone broth I made from it afterward hanging out in the fridge. I knew when I woke up this morning and there was a chill in the air that they were destined to become soup.
Traditional chicken noodle soup has celery. I didn’t have any, but I did have some zucchini. I thought that would make a fun change. That got me to thinking what other changes I could make … turmeric. Yes! I love incorporating turmeric into the foods we eat because it is such a superfood spice. Its list of benefits is extensive; in short, turmeric is an awesome anti-inflammatory, an anti-oxidant, and it’s considered a “brain booster”. As I always say though, do your own research! While I am passionate about healthy cooking and eating, I am not a dietitian or a doctor. The final change I knew I had to make was a no-brainer – I HAD to add some greens. Always greens.
This soup comes together quickly if you already have cooked chicken on hand, making it the perfect weeknight meal. Serve with a salad or with some crusty buttered toast. Mm mmm. Toddler approved, parent approved. Healthy. Flavorful. What’s more – with a couple yummy and simple substitutions, it can be made vegan. Sub chickpeas for chicken and switch out vegetable broth for the bone broth.
Chicken Noodle Turmeric Soup
Chicken noodle soup with some fun & flavorful twists – zucchini, turmeric, and greens!.
– 1 tbs. olive oil
– 1 onion, finely chopped
– 2 carrots, diced
– pinch sea salt
– 5 cloves garlic, minced
– 1 medium zucchini, chopped
– 1 tsp. turmeric
– 1 tsp. poultry seasoning
– 6-8 c. bone broth (vegetable broth for vegan option)
– 3 c. cooked shredded chicken (sub chickpeas for vegan option)
– 1 c. uncooked elbow pasta
– 2 large handfuls baby spinach
1. In a large soup pot, heat the olive oil over medium heat. Add onion, carrot, and a pinch of sea salt. Stir occasionally and cook for 5-7 minutes, or until onion is translucent and the carrot is softened.
2. Add garlic, zucchini, turmeric, and poultry seasoning and stir to combine again. Let spices toast for a minute.
3. Pour in just a splash of the bone broth to deglaze the pan; scrap all the yummy bits from the botton of the pan to reincorporate. Add remaining broth and shredded chicken.
4. Increase heat to medium high to bring to a boil. Once boiling, add pasta and cook until pasta is tender (read package instructions – it will likely be 6-8 minutes, depending on what type of pasta you’re using).
5. Once the noodles are tender, turn off the heat and add spinach. Stir to combine until spinach is wilted.