Warming Golden Chicken Noodle Soup
This Warming Golden Chicken Noodle Soup is made with tender chicken, vegetables, egg noodles, and a rich turmeric broth. Easy stovetop or crockpot recipe!
Servings: 6
Calories: 376kcal
Ingredients
- 4 tablespoons salted butter or ghee
- 2 chicken breasts
- 3 chicken thighs
- 1 yellow onion, chopped
- 6 cloves garlic, smashed or chopped
- 2 shallots, thinly sliced
- 2 teaspoons yellow curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne
- 1/2 teaspoon smoked paprika
- 2 cups chopped carrots, plus more if desired
- 1 cup chopped celery, plus more if desired
- 6-8 cups chicken broth
- 2 dried bay leaves
- 1 big parmesan rind
- 1 bunch parsley
- 2-3 cups egg noodles
- 2 cups spinach, or use Tuscan kale, chopped
- 2 tablespoons lemon juice
Instructions
Stove
- 1. Melt the butter in a large Dutch oven over medium heat. Add the chicken, onion, shallots, garlic, carrots, celery, curry powder, turmeric, cayenne, and paprika. Stir and cook for 10 minutes. Season with salt and pepper.2. Pour in the broth, then add the bay leaf, Parmesan rind, and half the parsley. Bring to a boil, cover, and simmer for 20 minutes, or until the chicken is cooked through.3. Remove the chicken, shred it, and return it to the pot. Discard the Parmesan rind and bay leaf. If desired, add additional carrots and celery.4. Add more broth or water if needed. Bring to a boil, then add the noodles and cook for 6–8 minutes, or until tender. Stir in the kale, lemon juice, and remaining parsley. Season with salt and pepper.5. Ladle into bowls and serve with additional Parmesan and warm, crusty bread.
Crockpot
- 1. In the bowl of your crockpot, combine all ingredients except the noodles, lemon juice, and half the parsley. Season with salt and pepper.2. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and cooked through.3. Turn the crockpot to high. Remove the chicken, shred it, and return it to the crockpot. Discard the Parmesan rind and bay leaf. If desired, add additional carrots and celery.4. Add the noodles and kale. Cover and cook for 10–20 minutes, or until the noodles are tender. Stir in the lemon juice and remaining parsley. Season to taste with salt and pepper.5. Ladle into bowls and serve with grated Parmesan and warm, crusty bread.
Nutrition
Calories: 376kcal
