Ginger and Turmeric Chicken Noodle Soup

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  • Total Time: 2 hrs 45 mins
  • Hands-on Time: 25 mins
  • Makes: 6 servings

A classic chicken noodle soup recipe made with a rich, hearty homemade broth and well spiced with ginger, turmeric and black pepper. Vibrant and comforting, you just can't go wrong!



    1 teaspoon Simply Organic Ginger

    1 teaspoon Simply Organic Turmeric

    1 teaspoon sea salt or pink Himalayan salt

    2 onions, skin on, quartered

    3 carrots, unpeeled, chopped

    3 stalks celery, roughly chopped

    2 cloves garlic, skin on

    2 large bone-in chicken breasts, skin on 

    1 1/2 pounds chicken wings

    1 bunch parsley stems

    1 tablespoon Simply Organic Whole Black Peppercorns

    2 Simply Organic Bay Leaves


    3 carrots, sliced

    3 stalks celery, sliced

    1 bunch rainbow chard, leaves shredded and stems sliced

    2 cups reserved and shredded cooked chicken

    2 tablespoons fresh parsley, chopped, plus more for garnish

    Sea salt or pink Himalayan salt, to taste 

    Simply Organic Black Pepper, to taste

    8 ounces Gemelli pasta, cooked (optional)


    To Make the Broth:

    1. Preheat oven to 450 degrees.
    2. In a small bowl, combine ginger, turmeric and salt. Stir until well combined. 
    3. In a small roasting pan, place onions, carrots, celery, garlic, chicken breasts and chicken wings. Season chicken and vegetables with the spice mixture, then roast for about 1 hour, until vegetables and chicken are golden brown. Remove from oven and let cool completely.
    4. Remove chicken from the bone and reserve meat and bones separately. 
    5. In a pressure cooker, combine bones, chicken and vegetables. Add a little water to the roasting pan to remove fond from the bottom, then pour into pressure cooker. Add parsley, peppercorns and bay leaves.
    6. Fill pot with cold water, cover with lid and let cook on high pressure for 1 hour. Let pressure naturally release for 20 minutes before manually releasing remaining pressure.
    7. Remove lid, discard bones and, into a large soup pot, strain broth through a fine mesh strainer.

    To Make the Soup:

    1. Place soup pot filled with broth over medium-high heat. Add carrots, celery and chard stems. Simmer until vegetables are tender. Add chicken and chard leaves. Cook for about 5 more minutes, until chard is tender. Season with salt and pepper. Add cooked pasta, if desired, then garnish with parsley and serve.


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