Chicken Noodle Soup Recipe – Turmeric, Ginger & Thyme Infused

Last Updated on 3 months by Neha Deshmukh

Chicken Noodle Soup Recipe – Turmeric, Ginger & Thyme Infused

Hey everyone! There’s just something about a warm bowl of chicken noodle soup that feels like a hug, isn’t there? Especially when the weather turns a little chilly, or when you’re just feeling under the weather. I’ve been making this particular version for years – it’s a little different from your standard recipe, with a lovely Indian-inspired twist thanks to turmeric, ginger, and a touch of oregano. It’s comforting, flavorful, and honestly, pretty good for you too! Let’s get cooking.

Why You’ll Love This Recipe

This isn’t your grandma’s chicken noodle soup (though, with all due respect to grandmas!). We’re taking classic comfort food and giving it a little boost with warming spices. The turmeric adds a beautiful color and a subtle earthy flavor, while the ginger and thyme bring a freshness that really brightens everything up. It’s a surprisingly complex flavor profile for such a simple dish, and it’s guaranteed to warm you from the inside out. Plus, it’s ready in under 30 minutes – perfect for a weeknight meal!

Ingredients

Here’s what you’ll need to make this delicious soup:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 medium celery sticks, finely chopped
• 1 cup chopped carrots
• 2 bay leaves
• 3 large garlic cloves, minced
• 2 tsp finely grated ginger
• 4 fresh thyme sprigs
• 0.5 tsp dried oregano
• 0.5 tsp turmeric
• 6 cups chicken broth
• 2 chicken breasts
• 1 cup dry pasta
• Salt and pepper to taste
• 1 tbsp chopped parsley
• 1 lemon (optional)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

Olive Oil Varieties

I usually use extra virgin olive oil for the best flavor, but any good quality olive oil will work. Don’t go for anything too strongly flavored, though – we want the other flavors to shine.

The Significance of Bay Leaf in Indian Cooking

Bay leaves (tej patta) are surprisingly common in Indian cuisine! They add a subtle, almost floral aroma to dishes. Don’t skip them – they really contribute to the overall depth of flavor. Remember to remove them before serving, though, as they aren’t meant to be eaten!

Exploring the Flavor Profile of Fresh Thyme

Fresh thyme is so much better than dried, if you can get your hands on it. It has a lovely, slightly lemony flavor. If you only have dried, use about 1 teaspoon.

Turmeric & Oregano: A Unique Blend

You might be wondering about the turmeric and oregano combo. Trust me on this one! It’s a little unexpected, but it works beautifully. The turmeric adds warmth and color, while the oregano provides a subtle herbaceousness.

Choosing the Right Chicken Breasts

I prefer to use boneless, skinless chicken breasts for this recipe. They cook quickly and stay nice and tender. You could also use chicken thighs if you prefer a richer flavor.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Start by heating the olive oil in a large pot over low heat. Add the bay leaves, chopped onion, celery, carrots, garlic, ginger, and thyme sprigs. Sauté everything gently for about 5-7 minutes, until the vegetables start to soften. You want them to be tender, but not browned.
2. Now, stir in the turmeric and oregano. Cook for another minute, stirring constantly, to release their flavors.
3. Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the chicken breasts. Let them cook for about 2 minutes, just until they turn white all over. Then, remove the chicken from the pot and shred it using two forks. Set the shredded chicken aside.
4. Add the dry pasta to the pot and simmer for about 15 minutes, or until the pasta is tender. Keep an eye on it – you don’t want it to get mushy!
5. Return the shredded chicken to the pot. Season with salt and pepper to taste. Give everything a good stir and heat through.
6. Finally, garnish with chopped parsley and a squeeze of lemon juice (if using) before serving. That lemon juice really brightens everything up!

Expert Tips

• Don’t overcrowd the pot when sautéing the vegetables. Work in batches if necessary.
• Taste the soup frequently and adjust the seasoning as needed.
• If you want a richer flavor, use homemade chicken broth.
• For a smoother soup, you can blend a portion of the vegetables before adding the pasta.

Variations

This recipe is super versatile! Here are a few ideas to customize it to your liking:

Vegan Chicken Noodle Soup Adaptation

My friend Priya is vegan, and she loves this soup! Simply swap the chicken broth for vegetable broth and use chickpeas or tofu instead of chicken. Add a little nutritional yeast for a cheesy flavor.

Gluten-Free Noodle Options

If you’re gluten-free, use gluten-free pasta. There are tons of great options available now, made from rice, corn, or quinoa.

Adjusting the Spice Level

If you like a little heat, add a pinch of red pepper flakes along with the turmeric and oregano.

Festival Adaptations (e.g., for a cold & flu season boost)

During cold and flu season, I like to add a clove of minced garlic and a small piece of grated ginger to the soup for an extra immune boost.

Serving Suggestions

This soup is fantastic on its own, but it’s also great with a side of crusty bread for dipping. A simple green salad would also be a lovely addition.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just make sure to leave some space in the container for expansion.

FAQs

Let’s answer some common questions!

What is the best way to shred the chicken for this soup?

I find using two forks is the easiest way. Just hold the chicken breast with one fork and pull it apart with the other. You can also use a hand mixer on low speed, but be careful not to over-shred it.

Can I use homemade chicken broth in this recipe?

Absolutely! Homemade chicken broth will add even more flavor to the soup.

Can this soup be made ahead of time?

Yes, you can make the soup a day or two in advance. Just add the pasta right before serving, as it will absorb the broth if left to sit for too long.

What other vegetables can I add to this soup?

Feel free to add other vegetables like peas, green beans, or spinach.

How can I adjust the thickness of the soup?

If you want a thicker soup, you can add a tablespoon of cornstarch mixed with a little cold water. If you want a thinner soup, add more chicken broth.

Is it possible to freeze leftover soup?

Yes, definitely! Let the soup cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 2 months.

Enjoy! I hope this soup brings you as much comfort as it brings me. Let me know in the comments if you try it, and what you think!