Go Back
A steaming bowl of vibrant golden-yellow chicken noodle soup with curly egg noodles, shredded chicken, carrots, and cilantro
TrendyTadka Editorial

Healing Turmeric & Ginger Indian Chicken Noodle Soup

Classic comfort food upgraded with golden anti-inflammatory turmeric, fresh ginger, shredded rotisserie chicken, and egg noodles in rich broth.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian-inspired
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots sliced into thin coins
  • 2 stalks celery ribs sliced
  • 1 tbsp fresh ginger grated
  • 3 cloves garlic minced
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 6 cups low-sodium chicken broth
  • 5 oz wide egg noodles
  • 2 cups shredded cooked rotisserie chicken
  • 1 cup fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh cilantro chopped
  • 1/2 tsp kosher salt and black pepper to taste

Method
 

Instructions
  1. Heat olive oil in a Dutch oven over medium heat. Sauté diced onion, carrots, and celery for 5 minutes until softened.
  2. Add grated ginger, minced garlic, ground turmeric, cumin, salt, and pepper; stir for 1 minute until fragrant.
  3. Pour in chicken broth and bring to a rolling boil.
  4. Add egg noodles to the boiling broth and cook for 6–7 minutes until tender.
  5. Reduce heat to low, stir in shredded chicken and baby spinach, and simmer for 2 minutes until hot.
  6. Stir in fresh lemon juice and chopped cilantro. Ladle into bowls and serve hot.

Notes

Rotisserie chicken skin can be discarded or crisped in a toaster oven for a crunchy soup garnish.