This Healthy Chicken Noodle Soup is light, bright, and restorative—loaded with lean protein, vegetables, and aromatics like garlic, ginger, and turmeric for a clean, gently spiced broth. The method is weeknight-optimized: quickly sweat the veggies for sweetness, poach bite-size chicken right in the pot for tender texture, then finish with speedy noodles, lemon, and fresh herbs so everything tastes fresh (not stewed). The result is a clear, golden soup with springy noodles and balanced seasoning—comforting without being heavy, and ready in about 30 minutes.
Ingredients & Measurements
- Yield: 6 servings (about 1½ cups each)
- 1 Tbsp extra-virgin olive oil
- 1 medium yellow onion, small dice (about 180 g)
- 2 large carrots, peeled, sliced 6–8 mm (¼–⅓ in) (about 180 g)
- 2 celery ribs, sliced 6–8 mm (about 120 g)
- 3 garlic cloves, very finely minced (about 1 Tbsp)
- 1 Tbsp finely grated fresh ginger
- ½ tsp ground turmeric or 1 tsp grated fresh turmeric (optional but recommended)
- 1.4 L (6 cups) low-sodium chicken broth
- 240 ml (1 cup) water (for ideal noodle hydration)
- 680 g (1½ lb) boneless, skinless chicken thighs (juiciest) or breasts, cut into 2–2.5 cm / ¾–1 in pieces
- 1¼ tsp fine sea salt, divided (adjust to taste)
- ½ tsp freshly ground black pepper, divided
- 1 small bay leaf
- 1 tsp dried thyme or 2 tsp fresh thyme leaves
- 170–200 g (6–7 oz) wide egg noodles or whole-wheat egg noodles (about 4 cups loosely packed)
- 1 small zucchini, diced (optional veg boost)
- 1 Tbsp fresh lemon juice (plus wedges to serve)
- 2 Tbsp chopped fresh parsley
- 1 Tbsp chopped fresh dill (optional but excellent)
- 1 Tbsp unsalted butter or 1 Tbsp extra-virgin olive oil (finish; optional)
Step-by-Step Instructions
- Build a sweet aromatic base (4–5 minutes). Set a large pot (5–6 L) over medium heat. Add olive oil, then onion, carrots, and celery with ¼ tsp salt. Sweat, stirring occasionally, until onion is translucent and glossy, 4–5 minutes—do not brown. Stir in garlic, ginger, and turmeric; cook 30–40 seconds until fragrant.
- Add liquids and seasonings (1 minute). Pour in 6 cups broth and 1 cup water. Add bay leaf, thyme, ½ tsp salt, and ¼ tsp pepper. Scrape the pot bottom to release any flavorful bits. Increase heat to medium-high and bring to a gentle boil.
- Poach the chicken for tenderness (7–8 minutes). Reduce to a steady simmer (small, constant bubbles). Add chicken pieces and stir to separate. Simmer uncovered until the chicken is opaque and just cooked through, 7–8 minutes (internal temperature 74°C / 165°F). Skim any foam for a clearer broth.
- Cook noodles to al dente (4–5 minutes). Stir in egg noodles (and zucchini if using). Maintain a lively simmer and cook 4–5 minutes, stirring every 30–45 seconds to prevent clumping. The broth should remain clear with springy noodles.
- Finish bright and fresh (1–2 minutes). Turn heat to low. Stir in lemon juice, parsley, and dill. Add the butter or a drizzle of olive oil for a subtle gloss (optional). Taste and adjust with pinches of salt and the remaining ¼ tsp pepper—flavor should pop without reading salty.
- Serve and hold properly. Ladle into warm bowls and serve immediately with lemon wedges. If holding, keep on low for up to 20 minutes; noodles will continue to soften slowly—add ¼–½ cup hot water if the soup tightens.
- Store and reheat (meal prep). Cool quickly, then refrigerate airtight up to 3 days. Noodles absorb broth; when reheating, add 2–4 Tbsp water or broth per serving and warm gently (stovetop over low or microwave at 50–70% power). For best freezer results, freeze without noodles up to 2 months and add fresh noodles when serving.
Cooking Notes
- Why simmer, not boil: A moderate simmer keeps the broth clear and the chicken tender. A rolling boil can toughen lean meat and make noodles blow out/sticky.
- Thighs vs. breasts: Thighs are more forgiving; breasts are lean and cook quickly—avoid overshooting 74°C/165°F. Dice evenly for uniform timing.
- Noodle choices: Whole-wheat noodles increase fiber and stay pleasantly firm; classic egg noodles are springy and faster. For gluten-free, use sturdy GF egg noodles or short GF pasta; begin doneness checks 2 minutes earlier.
- Vegetable add-ins: Stir in 2 cups baby spinach at the end (30–45 seconds to wilt) or add ½ cup frozen peas during the last 1 minute for sweetness and color.
- Flavor layering: Ginger + turmeric give warmth and a golden hue without heat. If you prefer more zing, add 1 extra tsp grated ginger at the end with lemon.
- Sodium control: Use low-sodium broth and season in stages. Acid (lemon) lifts flavor so you can keep salt moderate.
- Make it dairy-free: Skip the butter finish and use olive oil only. The soup is naturally dairy-free otherwise.
- Protein boost: For extra protein without heaviness, stir in ½ cup cooked cannellini beans with the noodles; they disappear into the texture and thicken slightly.
- Rotisserie shortcut: Replace raw chicken with 3 cups shredded rotisserie chicken; add in Step 5 just to warm 1–2 minutes.
- Immune-supportive ingredients: Garlic, ginger, turmeric, herbs, and vegetables provide compounds and vitamins (A, C, K) that contribute to a nutrient-dense meal. This is not medical advice, just a wholesome, balanced recipe.
Nutrition Facts (per serving)
- Calories: 260 kcal
- Total fat: 7 g
- Saturated fat: 2 g
- Carbohydrates: 27 g
- Dietary fiber: 3 g
- Total sugars: 4 g
- Protein: 22 g
- Sodium: 760 mg (varies by broth and salt)
Conclusion
Designed for clarity, speed, and nourishment, this Healthy Chicken Noodle Soup uses a quick aromatic sweat, gentle chicken poach, and last-minute noodle simmer to deliver a bright, restorative bowl in about 30 minutes. The lemon, herbs, and ginger-turmeric trio keep flavors lively while the broth stays clean and light. Keep the simmer steady, season in stages, and you’ll have a reliable, immune-friendly classic for busy weeknights or cozy weekends.
