Chicken noodle soup might be basic but there’s nothing better than its simple goodness on a cold winter day…especially if you’re fighting off a cold or the flu. This is my personal favorite recipe for a homemade chicken noodle soup that is 100% made from scratch and also features a healthy dose of the anti-inflammatory spice turmeric.
Made from Scratch Homemade Chicken Noodle Soup with Turmeric
When I say homemade here I mean from scratch starting with a whole chicken and making your own broth. Trust me, it makes all the difference in the world.
I find the process of making the soup all the way from the broth to the final product to be comforting and it also smells great while cooking in your kitchen. Although the cooking/process time is long, the hands-on work required is not too much.
I started with cooking the chicken and making the stock at the same time. Lots of fresh herbs and veggies go into the pot with the chicken to make the stock that will become the base of your soup.
After 75-90 minutes of simmering the result is a cooked chicken and a pot full of flavorful stock. From this point you remove the chicken from the stock, run the stock through a strainer, shred the chicken and start the actual soup.
The soup itself is easy. Sauteed carrots, celery and onions with the homemade broth, shredded chicken, egg noodles and my secret ingredient.
A couple of tablespoons of turmeric to give the soup a nice color and a bump in health benefits. Turmeric has been used in Ayurvedic and Chinese medicines clear infections and inflammations on the inside and outside of the body. It’s also loaded with healthy nutrients like protein, dietary fiber, niacin, Vitamin C, Vitamin E, Vitamin K, sodium, potassium, calcium, copper, iron, magnesium and zinc. A great addition for chicken noodle soup…especially if you’re under the weather!
This recipe makes a TON of soup. At least 12 servings and it just keeps getting better the longer it sits in the fridge! It’s the perfect food for cold temps or achy bodies. It’s also perfect for delivering to friends or family members who may be ill or as a comforting meal for new moms or those going through a hard time. Chicken soup truly is good for the soul.
One last note…this recipe takes A TON of salt. Salt, salt, salt to taste!
Made from Scratch Homemade Chicken Noodle Soup with Turmeric Recipe
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Made from Scratch Homemade Chicken Noodle Soup with Turmeric
- Prep Time: 20 minutes
- Cook Time: 2 hours, 30 minutes
- Total Time: 3 hours
- Yield: 12 servings 1x
Description
A recipe for made from scratch homemade chicken noodle soup that’s loaded with the anti-inflammatory spice turmeric.
Ingredients
FOR THE STOCK
1 (3-4 lb) chicken
2 quarts low sodium chicken broth
1 quart water
2 carrots, peeled and cut into 2 inch pieces
2 celery ribs cut into 2 inch pieces
1 onion, roughly chopped
5 black peppercorns
2 sprigs parsley
1 bay leaf
2 sprigs thyme
2 cloves garlic, crushed
FOR THE SOUP
2 tablespoons butter
4 carrots, peeled and chopped
2 celery stalks, chopped
1 onion, diced
1–2 teaspoons turmeric
2 tablespoons flour
4 quarts stock
Shredded chicken from one whole cooked chicken
3 cups egg noodles
4 sprigs parsley
Salt to taste (lots)
Pepper to taste
Instructions
FOR THE STOCK
Place the chicken and chicken broth in a large stockpot and set it over medium heat. Add carrots, celery, garlic and onion to broth. Add the peppercorns, garlic, parsley, thyme, bay leaf and enough water to just cover the chicken. Bring the broth to a boil and then reduce heat to a simmer. Coook until the chicken is very tender, about 75-90 minutes, skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a bowl and discard the vegetables. (Sometimes I like to keep the carrots if they’re not too mushy to add back to the soup.)
FOR THE SOUP
Skim fat off the top of the strained broth and discard. Take chicken off the bones and shred. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent and the vegetables are softened, about 5-7 minutes. Add the turmeric and flour and stir for about 1 minute to coat veggie mix. Add the chicken, the reserved broth, salt and pepper. Simmer the soup until the vegetables are tender and flavors are combined, 30-45 minutes. Stir in the egg noodles and parsley and cook until the noodles are tender, about 10 more minutes. Salt to taste! You may need A LOT!
Looks delicious! May I ask what cast iron cookware you use? I’m looking to buy some to help with anemia but almost all are coated. Do you recommend any brands? Thanks!
Yum this looks DELICIOUS! I will for sure be putting this in my recipe book – we have been looking for a great chicken noodle soup!
This looks delicious! Homemade soup is the best when the weather is cold.
Chicken noodle soup is so comforting and warms the soul. I’m saving this recipe!
Do you think the soup would turn out good if I used regular shells instead of egg noodles?
yes! you can use any noodle you want!
This looks amazing!! Now If I wanted to use chicken breasts instead of a chicken, would I just use 3 to 4 pounds? And still go through the same steps? Sorry, that might be an obvious questions, but wanted to double check. 😉
if you sub breasts then yes, use same weight but buy them skin on and bone in. that’s where most of the flavor comes from for the stock.
Awesome, thank you!
Jen, how many quarts is your Dutch oven?
I love how winter/comfort soups get better the longer they sit. I totally found this with your butternut squash chili. It gets better each time I eat it. 🙂 I haven’t had a good chicken noodle soup in ages. Thanks for sharing!
This is going to sound like a silly question but when you refer to the celery stalk and rib…are you calling the individual stick the rib and then you actually put 2 whole bunches of celery in the soup? I only ask because I’ve heard people say they are different and that they refer to the same thing. Wanted to check with you so I don’t do it incorrectly! 🙂 Thanks!
individual!
Thanks! I would have ended up with a celery noodle soup with a little chicken 🙂
I made this soup last night. It was good but 2 tablespoons of turmeric is way too much. That’s the only thing we could taste in the soup. It’s way too potent for that much of it.
I made this soup last night. It was good but two tablespoons of turmeric is over powering. That’s the only thing we could taste in our soup
thanks for the feedback. it was a typo and supposed to say teaspoons, i apologize. i have adjusted the recipe accordingly.
This recipe is delicious!!! My boyfriend loves the smell of homemade soup 🙂 great job!
would be nice if I could print this off the size of a recipe card. Thanks
This may be a silly question, but do you cook the noodles first?
I just have to say, THANK YOU for this recipe! It’s my 4th time making it and the only thing I have changed is adding 2 more stalks of celery and carrots. I’ve fed neighbors and family this soup and they all say it’s the very best…I totally agree! So, thank you!!
Can you give me a general idea of the amount of salt you use when you say “lots?”
I’m making it again this week. I’ll try to measure it out and report back. But in general, taste and season as you go is a great way to do it!
Thanks Jen! I started making your soup about 6 months ago when I had a head cold, and now it’s a staple in our home! Plus it feeds us for DAYS! We love making it even if no one is sick 🙂 Hope you start feeling better soon.
So happy to hear this Lauren! 🙂
This looks amazing!! I might need to make this over the weekend – I throught I dodged the bullet but still ended up with the cold everyone seems to be passing around. I’ve been trying to incorporate more turmeric into lunches/dinners – the only downside is that bright yellow stain.
Oh my gosh, the sickness is the WORST this season. Seems like everyone is sick and it’s hanging around forever!
This soup looks delicious! One of my favorite additions to the stock is a knob of ginger. Love the flavor and added health benefits. Just a thought for next time! 🙂
that is an awesome suggestion! i will definitely try it!
Hiya Jen! I’m finally leaving you a comment to let you know that your chicken noodle soup recipe is our absolute go-to for fall and winter. We’re expecting snow here in Northern Colorado on Thursday and my husband requested this soup for that night. I’ve made it at least a dozen times and have yet to find a more superior recipe, so we thank you!
I have been wanting to try this recipe for a while and finally did last night. Omg, this is so good!!! Very comforting meal that lifted my spirits : ) Winter cold weather and short amounts of sunlight really wear on me this time of year.
One day I hope to have the time to make the stock as the recipe calls for but I did not last night. I cheated with a rotisserie chicken and boxes of store bought broth. This totally worked if anyone else is short on time!! So delicious, and fully realize homemade stock as the recipe is written would be even better. Ty!
LOVE LOVE LOVE this recipe, been using it for a couple of years. I wish I could get the same one but for the instant pot.
I’m so glad to hear that you like this recipe so much! I wish I could help with an Instant Pot version but I don’t have one!