Warming Golden Chicken Noodle Soup.

Drop it all in and go! A simple, healthy chicken noodle soup made on the stove or in the crockpot. Shredded chicken and root vegetables simmer in a rich, golden broth seasoned with warming spices, curry powder, and turmeric, then finished with classic egg noodles. Hearty, comforting, and so good for the soul, especially when served with warm, crusty bread. Make a pot on Sunday and enjoy the leftovers for easy lunches throughout the week. And my secret? A handful of popcorn on top!

Every time soup season rolls around, I find myself making one of two soups on repeat. Usually both! My homestyle chicken noodle soup (and the creamy version, too!) or a really, really good, old-school Panera-style broccoli cheddar soup.

Panera, my mom’s love for chicken noodle soup, and my own obsession with broccoli cheddar inspired both. To this day, I still go back and forth on which one is actually my favorite!

I’ve shared this story before, but growing up, my mom and I would sneak away for lunch, just the two of us. Sometimes Nonnie would join us, too! Between the three of us, we’d order our favorite soups, sometimes in bread bowls and sometimes with warm bread on the side. Those lunches usually happened on cold, dreary, rainy days in Cleveland, and yet somehow they became some of my favorite childhood memories.

The soup was delicious, of course, but what made those lunches so special was the time spent with my mom, or the three of us together. Those are the memories that stick with me. And I really do believe a good bowl of soup can be healing for the soul.

Every fall, I find myself coming back to those same recipes. Sometimes I make them exactly as I always have, and other times I play around with the ingredients and end up creating something new.

Last winter, I started wondering what would happen if I swapped the usual mix of dried herbs and spices in my chicken noodle soup for yellow curry powder and turmeric. I wanted to create that rich, golden broth with a little extra warmth and depth of flavor.

After testing it, I fell in love with the results and really haven’t looked back! Since then, it’s become one of my favorite ways to make chicken noodle soup.

Now, before you think this is a curry soup, it’s not! You won’t get an overpowering curry flavor. Instead, the spices create a rich, savory broth that reminds me of the classic chicken noodle soups my mom made for us growing up. The kind that would fill the kitchen with the most delicious smell.

My mom always kept boxes of Lipton Extra Noodle Chicken Soup and Mrs. Grass Noodle Soup in the pantry. Do you remember those? Both had that deep golden broth, with such a concentrated, savory flavor. I loved them!

And that’s exactly what I wanted to recreate here. A classic, homestyle chicken noodle soup with that same beautiful golden color and depth of flavor, but made with real chicken, vegetables, and simple ingredients.

All the familiar, comforting flavors we love, with a little something special.

And the best part? You can add everything to a Dutch oven on the stove or into your crockpot and let it cook. So easy!

I always recommend making extra to freeze or enjoy for lunch throughout the week. And when you’re serving the leftovers, try adding a handful of freshly popped popcorn and extra grated Parmesan on top.

That’s my mom’s trick! It sounds a little different, but trust me, it’s so good. The popcorn soaks up some of that golden broth while adding the yummiest little crunch.

Make this on Sunday, and you’ll have cozy, delicious lunches ready for the week!

These are the details

Ingredients

• salted butter
• chicken breasts
• chicken thighs
• yellow onion
• shallots
• garlic
• yellow curry powder
• ground turmeric
• cayenne pepper
• smoked paprika
• carrots
• celery
• chicken broth
• bay leaf
• parmesan rind
• egg noodles
• spinach or Tuscan kale
• lemon juice
• fresh parsley

The Steps

Step 1: Dump it all in and go

I like to use a mix of chicken breasts and thighs. The thighs add extra flavor, while the breasts shred so nicely. Add both to a Dutch oven along with the butter, onion, shallots, garlic, carrots, and celery.

Next come the spices! Yellow curry powder, turmeric, a little cayenne, and paprika. Together, they give the soup its beautiful golden color and rich, savory flavor.

And don’t worry, this isn’t a curry soup! The spices simply add warmth and make the broth extra delicious.

Step 2: Let everything simmer

Pour in the chicken broth, then add a big Parmesan rind, bay leaf, and fresh parsley. Cover and let everything simmer until the chicken is tender and cooked through.

You can also make this in the crockpot! Just add everything, set it, and let it cook. So easy, especially on busy days!

I always save my Parmesan rinds in the freezer. They’re one of my favorite little tricks for adding extra flavor to homemade soups.

Step 3: Shred the chicken and add the noodles

Once the chicken is cooked, remove it from the pot, shred it, and return it to the broth. Bring the soup to a boil, then add the egg noodles.

Here’s something I love to do! Add an extra handful of chopped carrots and celery along with the noodles. They’ll cook just enough to become tender while still keeping a little bite. Such an easy way to add fresh color and texture to the finished soup!

Toward the end of cooking, stir in the kale and let it wilt into the warm broth.

Tip: If you’re making this soup ahead of time, cook the noodles separately. They’ll continue soaking up the broth as the soup sits, so keeping them separate helps prevent the soup from getting too thick.

Step 4: Finish and serve

Stir in fresh lemon juice, chopped parsley, and a handful of grated Parmesan. The lemon really brightens everything up and brings all those delicious flavors together, so don’t skip it!

Ladle the soup into bowls, top with more Parmesan, and serve with warm, crusty bread for dipping.

And here’s my mom’s favorite little trick! For lunch, she loves adding freshly popped popcorn right on top of her chicken noodle soup. It might sound a little different, but trust me, it’s SO good! The popcorn soaks up that golden broth and adds the yummiest texture.

Definitely make extra, too! This is one of those soups that’s wonderful to have in the fridge for easy lunches and dinners throughout the week. You can also freeze the broth and chicken, then add freshly cooked noodles when you’re ready to serve.