Turmeric Chicken Noodle Soup


Turmeric Chicken Noodle Soup Recipe

This hearty turmeric chicken noodle soup is both delicious and anti-inflammatory, with ingredients like turmeric and ginger. A fun, nutritious take on a classic, this soup is perfect for lunch or dinner.

Our golden turmeric is the perfect addition to pack in extra flavor and heartiness. 

25 min

6 Servings


  • 2 tbs extra virgin olive oil
  • 4 green onions, white and green parts chopped (approx. 1/2 cup)
  • 1/2 bunch fresh cilantro, stems minced and leaves reserved for serving
  • 1 tbs minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 1 tbs Old Salt golden turmeric
  • 2 quarts chicken stock
  • 3 medium carrots, peeled and cut into 1/4 in slices (approx. 1.5 cups)
  • 1/2 tsp Old Salt sriracha sea salt
  • 1/4 tsp Old Salt confetti pepper blend
  • 2 (3 oz) packages of ramen noodles (discard seasoning packets)
  • 3 cups shredded chicken
  • 3 cups loosely packed baby spinach
  • Sriracha or sambal oelek, for serving


  1. Heat olive oil in a medium stockpot over medium heat. Once oil is glistening, add green onions, cilantro stems, and ginger and cook, stirring occasionally, until the onions are softened (around 3 min). Stir garlic and golden turmeric in and cook until fragrant (around 1 min).
  2. Add chicken stock, carrots, sriracha salt, and confetti pepper, and cook, stirring occasionally, until the carrots are just tender (around 10 min). Stir in noodles, chicken, and spinach Increase heat to high and bring to a boil, then reduce to a simmer and cook until the noodles are tender and the spinach is wilted (around 3 min).
  3. Ladle soup into bowls and top with cilantro leaves and sriracha, if desired.

Tips / Notes

  • Recipe adapted from Modern Proper


hearty, soup, turmeric, healthy

Turmeric Chicken Noodle Soup Reviews