Turmeric-Ginger Chicken Soup Recipe (With Video)

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Yield:

6 cups

You won’t believe how quickly this fragrant turmeric-ginger chicken soup recipe comes together. Simply slice a garlic clove and grate a bit of ginger, then fry it in oil along with a dash of turmeric. Simmer with stock for a few minutes, then add quick-cooking angel hair pasta and shredded rotisserie chicken—that’s it! The result is a restorative, immunity-boosting soup that’s big on flavor and low on effort. It’s also endlessly customizable: Up the nutrient quotient with a couple handfuls of baby greens or swap out the chicken for cubed tofu. No matter how you spin it, this simple yet sensational soup is a keeper.

A bowl of noodle soup served with slices of ginger and garnish placed on a napkin with a spoon beside it — Pernille Loof

What You'll Need for This Soup Recipe

Ginger: Reach for a one-inch piece of ginger for this recipe. Grate it using a microplane for the best texture. Alternatively, mince it very finely if you don't have a grater handy.

Garlic: Using a sliced—rather than minced—garlic clove adds just enough allium flavor without overwhelming the delicate broth.

Turmeric: Ground turmeric adds a fragrant aroma and golden hue to the broth. If yours has a musty smell or faded color, or if you've had it for more than two years, it's a good idea to replace it with a fresh jar.

Broth: Use homemade chicken stock if you've got it, or opt for a low-sodium option if buying it from the store. That helpsyou can control the saltiness of the soup.

Pasta: Angel hair pasta cooks in practically no time, making it perfect for this couldn't-be-quicker soup. Be sure to cook it for a minute or two less than the package says to avoid ending up with mushy noodles.

Chicken: Using a rotisserie chicken cuts down on effort, but you can also poach a boneless chicken breast in the broth before shredding it into bite size pieces. (Try this easy method for a super moist, tender result.)

Directions

Make broth:

In a saucepan over medium-high heat, saute garlic, turmeric, and ginger in oil until fragrant, about 30 seconds. Add stock; bring to a simmer.
Add pasta and cook; stir in chicken:

Add pasta; cook 1 minute less than per package instructions. Add chicken; heat through, 1 minute. Remove from heat. Stir in lemon juice. Serve with microgreens and scallions.

Variations

Make it vegetarian: For a plant-based twist, use vegetable broth and cubed firm tofu in place of the chicken broth and shredded meat.

Add greens: Stir in a few handfuls of baby spinach or kale along with the chicken for even more nutrients.

Use a different noodle: Instead of angel hair, use a similarly thin, quick-cooking option like thin rice noodles or vermicelli.

Get creative with toppings: Top each bowl with a few sprigs of cilantro, thinly sliced chile pepper, and/or store-bought fried shallots for flavor and crunch.