There is something so home-y, hearty, and cozy with homemade chicken noodle soup. I rarely eat chicken these days, but chicken soup is good for the soul and immune system. For this recipe, I used bone broth, fresh ginger, lemon, and turmeric for added nutrients and health benefits and to strengthen our immune system during this East Coast winter! This soup is ready in 30 minutes and is one of my favorites!
To make this recipe, you will need:
- Dutch Oven or Large Pot
- Pasta of your choice: in this recipe, I used the Jovial Farfalle, but any pasta will work
- Olive Oil
- Yellow Onion
- Garlic
- Carrots
- Chicken Broth or Bone Broth: my favorite bone broth is Brodo, which ships nationally! For chicken broth, I recommend the Pacific brand!
- Fresh Ginger: this gives the soup a bit of a kick but you can omit the ginger if you aren’t a ginger fan.
- Lemon Juice: the lemon juice adds a refreshing flavor to the soup that I highly recommend
- Fresh Thyme: if you do not have fresh thyme, use 1 tsp dried thyme instead
- Dried Turmeric
- Salt + Pepper
Tips:
- The more pasta you use, the more of the broth it will soak up. I used half a box of the pasta, but if you want to use the full box, then double the recipe
- Substitutions:
- Can use any shape of pasta like penne, fusilli, elbows
How to Store:
Store in a sealed airtight container in the refrigerator for up to 3 days or in the freezer for up to 4 months
Other one pot soup recipes to try:
Cauliflower Spinach Red Lentil
Immune Boosting Chicken Noodle Soup
Cooking & Baking Supplies
- Lodge Enameled Cast Iron Dutch Oven
Ingredients
- 1 8oz farfalle pasta
- 2 tbsp olive oil
- 1 yellow onion, diced (about 1 ½ cups)
- 3 garlic cloves, minced
- 1 cup carrots, sliced thin into halves or circles
- 1 64oz chicken bone broth
- 1 tbsp ginger, grated
- 1 tbsp lemon juice
- 2 tsp fresh thyme (extra to top)
- 1/2 tsp dried turmeric
- 1/4 tsp pepper
- 1/4 tsp salt
Instructions
- Boil water and cook your pasta according to the package instructions. Add a drop of olive oil into the water.
- Dice your onions, mince your garlic, grate your ginger, and cut your carrots.
- While the pasta cooks, place your dutch oven over medium heat and add your olive oil and onions. Cook for 4-5 minutes until they soften, stirring occasionally.
- Add in garlic and carrots. Close the lid on the dutch oven to help carrots cook and soften, about 5-7 minutes. If you notice anything starting to burn, lower the heat.
- Add in bone broth, ginger, lemon juice, thyme, turmeric, salt, and pepper.
- Bring the soup to a boil over medium heat, then reduce and let simmer for 10 minutes.
- Add cooked noodles to the broth and add additional salt to taste.
- Top soup with more fresh thyme and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
