Why You’ll Love Ginger Turmeric and Greens Chicken Noodle Soup Recipe

I love this recipe because it’s simple, soothing, and packed with nourishing ingredients. The turmeric and ginger brighten the broth, the vegetables add color and texture, and the tender udon noodles make the soup incredibly comforting. It’s fast enough for a weeknight but flavorful enough to make me feel like I cooked something special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tablespoon olive oil
1 medium-large yellow onion, chopped
2 cloves garlic, finely chopped
1 tablespoon ground turmeric
1 tablespoon freshly grated ginger
1/4 teaspoon salt
1 red bell pepper, diced
2 carrots, peeled and diced
8 cups (2 quarts) low sodium chicken broth
3-4 cups cooked shredded chicken (I used a store-bought rotisserie chicken)
4 cups chopped chard, kale or spinach (de-stemmed)
1 package udon noodles
salt and pepper

Directions

1. I heat a large soup pot over medium-high and add the olive oil. Once hot, I sauté the onion, garlic, ginger, turmeric, and salt for 3–4 minutes, stirring often.

2. I add the bell pepper and carrots and cook another 3–4 minutes to soften them slightly.

3. I pour in the chicken broth and add the shredded chicken, bringing everything to a boil. I reduce the heat to medium-high and let it simmer for about 10 minutes so the flavors deepen.

4. I add the udon noodles and cook until tender according to the package directions.

5. Off the heat, I stir in the greens until they wilt. I finish by seasoning generously with salt and plenty of black pepper.

Servings and Timing

This recipe serves about 6 people.
Prep time is around 10 minutes, cooking time about 20 minutes, making the total time approximately 30 minutes.

Variations

• I sometimes use rice noodles instead of udon for a lighter soup.

• I add a squeeze of lemon juice or lime for brightness.

• I swap the bell pepper for celery if I want a more classic profile.

• I stir in coconut milk at the end for a creamy, golden broth.

• I add chili flakes or sliced fresh chili for extra heat.

Storage/Reheating

I store the soup in the refrigerator for 3–4 days. The noodles tend to absorb liquid, so I often store them separately or add a splash of broth when reheating. It reheats beautifully on the stovetop over medium heat. I don’t freeze this soup once the noodles are in it, but the broth and chicken-vegetable base freeze wonderfully for up to 3 months.

FAQs

Can I use fresh turmeric instead of ground?

Yes, I use about 1 tablespoon freshly grated turmeric when available.

Can I make this vegetarian?

Yes, I use vegetable broth and replace the chicken with chickpeas or tofu.

Can I use a different noodle?

Absolutely—egg noodles, rice noodles, or even spaghetti work.

How do I keep noodles from getting mushy?

I cook them separately and add them to each bowl when storing leftovers.

Can I use leftover cooked chicken instead of rotisserie?

Yes, any cooked shredded chicken works perfectly.

Is the soup spicy?

No, but ginger and pepper give it a warm kick. I add heat if I want it spicier.

Can I replace the greens?

Yes, kale, spinach, chard, or even bok choy work well.

Can I use frozen vegetables?

Yes, I add them straight to the simmering broth.

How can I thicken the broth?

I simmer it longer or mash a bit of the cooked vegetables into the broth.

Can I make the soup ahead?

Yes, I prepare the base ahead and add the noodles and greens right before serving.

Conclusion

I love how this Ginger Turmeric and Greens Chicken Noodle Soup delivers comfort, color, and nourishment in every spoonful. It’s warming, deeply flavorful, and incredibly easy to make—exactly the kind of recipe I turn to when I need a cozy bowl of goodness on a chilly day.