A nourishing bone broth chicken soup filled with veggies, noodles, and chicken, all in a rich turmeric spiced bone broth. This anti inflammatory soup is perfect for cold and flu season or any day you need a warm bowl of goodness.
Think of this as "souped-up" chicken noodle soup. It’s got a lot of the same ingredients as the classic everyone knows and loves, but with some extra inflammation-fighting, gut-friendly, ingredients!
Turmeric, garlic, and bone broth are all supercharged foods- and they make great additions to this soup recipe.
Pair this chicken bone broth soup with a hunk of crusty honey sourdough bread and feel yourself warm up from the inside out.
- Base veggies: As with lots of soups, this bone broth chicken noodle starts with a base of mirepoix, or onions, carrots, and celery. This soup has lots of garlic too.
- Cooked chicken (shredded or cubed): Make it easy on yourself by using a rotisserie chicken and dicing or shredded the cooked meat. You can also cook chicken breasts in the Instant Pot for use in recipes like this one and another family favorite, cream cheese chicken crescent rolls.
- Small pasta: Use any small pasta here like ditalini, orzo, or stelline like you would find in chicken pastina.
- Bone broth: I make my own bone broth in the slow cooker. It is so easy and turns out perfectly every time. You can also be store bought bone broth from brands such as Kettle and Fire.
- Turmeric: Turmeric is a mild spice but it adds a gorgeous rich yellow color. It is often included in curry. For a delicious soup with curry paste, try this Spicy Cauliflower Soup.
- Frozen peas: I like adding frozen peas to soups for added veggies without any chopping. Make sure to add them at the end so they don't get too mushy. They are lovely in this Egg Drop Soup with Vegetables, as well.
See recipe card below for a full list of ingredients.
Variations and Substitutions
- Rice or other noodles: Make the soup gluten free by using rice instead of pasta. You can also replace the small pasta with egg noodles or Reames noodles like you would find in my classic chicken noodle soup recipe.
- Extra veggies: Add in chopped spinach or kale for extra color and fiber.
- Make it spicy: Add a teaspoon of red pepper flakes or a dash of hot sauce for a spicy kick.
- Make it low carb: Make this soup low-carb by omitting or lowering the pasta. It will still be delicious.
How to Make Chicken Noodle Soup with Turmeric
Step 1. In a large soup pot, heat oil over medium heat. Add in diced onions, carrots, celery. Saute for 2-3 minutes, until the onions are translucent.
Step 2. Add garlic, turmeric, and dried thyme and saute an additional 1-2 minutes.
Step 3. Pour 6-8 cups of chicken bone broth over the top and stir, allow to come up to a low boil.
Step 4. Add diced chicken and pasta.Simmer uncovered for 10-15 minutes, or until the pasta is plumped up and tender.
Step 5. Add in frozen peas and cook for 2 more minutes.
Step 6. Serve as is or topped with grate cheese and fresh herbs.
- The pasta will soak up a lot of the broth as it cools, if you would like, cook the pasta separately and wait to add until you serve the soup.
- Add salt to taste, if you're using store bought bone broth it may or may not come already salted.
- Because you're using bone broth, when the soup cools, it may gel. Don't worry, when you reheat it the texture will go back to a liquid form.
Serve this soup on its own or topped with grated parmesan cheese and chopped fresh herbs like parsley or green onions.
Pair with a hunk of crusty sourdough bread and a simple salad like an arugula salad.
Storage and Reheating
- Store leftover soup in an airtight container in the fridge for up to 4 days.
- Freeze in a freezer safe container for up 3-4 months.
- Reheat soup in the microwave or on the stovetop. Add additional broth or a splash of water if necessary.
Chicken broth is made by simmering meat with vegetables for a shorter time, resulting in a thinner consistency. On the other hand, bone broth involves simmering bones with meat and vegetables for an extended period, yielding a thicker, gelatinous texture and a more concentrated flavor.
Yes you can use raw chicken in this recipe, it will just have a longer cook time. You can either use bone in or boneless chicken, and either brown the meat first or boil the meat in the broth.
You can, but the flavor won't be as strong. The mouthfeel of bone broth is also slightly different as well, due to the gelatin in the broth.
More Chicken Soup Recipes
If you tried this Bone Broth Chicken Soup or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the comments below. I love to hear from you.
Bone Broth Chicken Soup
- 1 tbsp. avocado oil
- 1 medium onion diced
- 2 large carrots diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 2 cups cooked chicken shredded or cubed
- 1 cup ditalini pasta or other small pasta
- 8 cups bone broth
- 1 tsp. dried thyme
- 1 tsp. turmeric
- 1 cup frozen peas
- salt to taste
- In a large soup pot, heat oil over medium heat.
- Add in diced onions, carrots, celery. Saute for 2-3 minutes, until the onions are translucent. Add garlic, turmeric, and dried thyme and saute an additional 1-2 minutes.
- Pour 6-8 cups of chicken bone broth over the top and stir, allow to come up to a low boil and then add diced chicken and pasta.
- Simmer uncovered for 10-15 minutes, or until the pasta is plumped up and tender.
- Add in frozen peas. Cook for 2 more minutes, and serve.