Turmeric Chicken Noodle Soup

Who doesn’t love a good chicken noodle soup?  This warm and comforting dish often feels like a much needed hug, welcoming us to fall as we head into the cooler temperatures that October brings.  ​

Wanting to incorporate the healing powers of American Turmeric’s Georgia Gold™ turmeric powders, I rewrote my classic chicken noodle recipe to highlight the flavors that this spice can bring.  If you have an adventurous palate, you could also add finely diced fresh ginger to the recipe to add more of a South Asian flare.  You are welcome to use any “noodle” you like.  I prefer to use Banza’s Cavatappi noodles, which keeps it gluten-free and adds a fun flair to the soup.  Make sure to add a very generous sprinkling of freshly cracked black pepper, which aids in the absorption of the healing compounds of the turmeric.

Whether you are nursing a heartache, or just need something accessible and healthy to feed your family on a Tuesday night, I hope you enjoy this spin on a classic recipe.


Turmeric Chicken Noodle Soup
Serves 6-8

1 whole rotisserie chicken, shredded
3 tbsp olive oil
4 stalks celery, sliced
3 large carrots, thinly sliced
1 large onion
2 cloves garlic
1 tbsp fresh ginger, mined - optional
1 tbsp Georgia Gold™ turmeric powder, fermented or plain
1 bay leaf
2 cartons chicken broth
1 lb pasta of your choice - I love using Banza’s gluten free Cavatappi noodles
Fresh parsley, chopped, to taste
Salt and freshly ground black pepper, to taste

1.  Shred the meat from the bones of the rotisserie chicken, tearing into bite-sized shreds, and set aside.
2. Add the olive oil to a large pot set over medium heat.  Add the celery, onions, carrots, and garlic, seasoning gently with salt and a generous amount of pepper.  Saute until translucent.  Add in the turmeric powder and bay leaf, adding extra olive oil if needed, and the shredded rotisserie chicken.  Stir to combine, gently toasting the spices.
3. Pour in the chicken broth, and bring to a gentle boil.  Allow to simmer for 20 minutes, before raising the heat to a more vigorous boil.  Stir in the pasta, and cook until al dente.  Keep in mind, the pasta will absorb some of the broth.  Add in additional broth or water if needed or desired.
4. When ready to serve, ladle into a bowl and top with the chopped parsley and a drizzle of olive oil.  Enjoy! 

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