Golden Chicken Noodle Soup
soups
Your classic Chicken Noodle Soup but packed with so much added nutrients and turned “golden” from some special ingredients that make it both immune-boosting and loaded with so much flavor!
There is nothing that soothes the soul more than some delicious, homemade chicken noodle soup. It’s the ultimate comfort food but also makes you feel so much better after eating it with all the veggies and protein packed in.
This is my Golden Chicken Noodle Soup that should not be mistaken with your typical chicken noodle soup. It has so much more flavor thanks to some key changes that I love to make when cooking this soup. I use turmeric, which is immune boosting and such a good added anti-inflammatory effects. I also use a tiny bit of Dijon mustard that gives the soup such a depth of flavor. I also use some lemon juice to cut some of the richness of the broth and noodles and gives it such a nice, bright taste!
Here are the Ingredients for this Golden Chicken Noodle Soup:
Vegetables - White Onion, Carrots, Celery, Garlic, Lemon
Seasonings - Salt, Pepper, Turmeric, Bay Leaf
Pantry - Bone Broth, Wide Egg Noodles
Dairy - Butter, Parmesan (optional)
Protein - Chicken Breast or Rotisserie Chicken
Herbs - Parsley
Golden Chicken Noodle Soup
Ingredients
- 2 tbsp butter
- 1 medium white onion
- 1 1/2 cup carrots, sliced
- 3/4 cup celery, chopped
- 4 cloves garlic, minced
- 1 tsp turmeric
- 1 tbsp dijon mustard
- 2 tbsp parsley, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1 bay leaf
- 2 1/2 cup shredded chicken breast or rotisserie chicken
- 8 cups chicken bone broth (or chicken broth)
- 2 cups egg noodles
- 1/2 lemon juiced
- Parmesan and parsley for serving
Instructions
- In a Dutch oven, melt the butter and add in the onions, carrots, and celery. Cook for 5-10 minutes of medium low until softened.
- Add in the garlic and cook for a couple minutes. Season with the turmeric, salt, pepper, and Dijon. Stir in the parsley, shredded chicken breast, and the bay leaf.
- Pour in the bone broth. Once it comes to a low simmer, add in the egg noodles. Cook for about 10 minutes until the noodles are fully cooked.
- Remove the bay leaf. Squeeze in the lemon juice, stir and serve. Top with more parsley and fresh Parmesan!
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