A delicious twist on chicken noodle soup with added anti-inflammatory turmeric and collagen-rich bone broth that makes for the perfect warming meal!
This soup has become a staple that I love making on the weekends to enjoy for a no-prep lunch or dinner during the week. It’s so comforting because it tastes like classic chicken noodle soup. The turmeric adds a great spice and warmth and the bone broth adds a great depth of flavor. In addition to being delicious, this soup is absolutely packed with nutrients. A bowl of it is like a hug for your stomach.
This soup could not be more nourishing. With bone broth as a base, it’s high in protein, particularly collagen, which is amazing for your hair, skin, nails, and gut. Since beginning to consume collagen regularly (both in bone broth and in marine collagen powder in smoothies) I’ve noticed a huge difference. I was slow to hop on the collagen train because I see health as a very holistic idea and am hesitant to believe that one product or ingredient can make such a difference, but collagen has definitely made made my hair and nails grow faster, and has improved my digestion!
In addition to the bone broth this soup is filled with shredded chicken, veggies, and noodles, which together make it rich in protein, fiber, and nutrients that help to keep you satiated. For the noodles, I love using either lentil pasta or chickpea pasta, but feel free to use whatever type your prefer!
This soup is perfect to whip up on a chilly day for dinner, or on the weekend to have on hand throughout the week. You can store it in the fridge for up to a week, or freeze it for several months! If you do freeze it, I recommend freezing it without the noodles, then adding them in once you thaw and reheat the soup. This will prevent the noodles from becoming too soft and broken up.
This soup is easy to make, filled with incredibly nourishing ingredients, and is reminiscent of one of my childhood favorites. I know you are going to love this one! Comment below or tag me on Instagram if you try it out!
- 3 organic chicken cutlets or 2 organic chicken breasts
- 4 cloves garlic, minced or crushed
- ¾ cup yellow onion, chopped
- ¾ cup carrots, sliced into rounds
- ¾ cup celery, chopped
- 1 cup kale, finely chopped
- 4 oz pasta (I love lentil or chickpea pasta)
- 1 tsp turmeric
- avocado oil, for cooking
- 3 cups organic chicken bone broth
- ¾ cup water
- Begin by poaching the chicken. Place the cutlets/breasts in a pot or saucepan and cover with about 1 inch of water and a dash of salt. Bring the water to a boil, then turn the heat down to low, cover, and let simmer until the chicken is cooked through, about 8-10 minutes for cutlets or 12-14 minutes for breasts. Once it's cooked, place the chicken on a cutting board and shred with two forks.
- Cook the pasta according to package instructions and set aside.
- Heat a large pot over medium-low heat and add a generous drizzle of avocado oil. Add the onion and garlic with a big dash of salt and pepper, then sauté until the onions are translucent, about 5-7 minutes. Add more oil as necessary to prevent sticking.
- Next add the turmeric, carrots, and celery and continue sautéing until the veggies are softened, another 5-7 minutes.
- Once lightly cooked, cover the veggies in the bone broth and water and add in the shredded chicken and kale. Stir everything together, then turn the heat to low, cover, and let everything simmer until the veggies are cooked through, about 10 minutes.
- Taste and add salt and pepper as necessary. Stir in the pasta and serve immediately or let cool on the stove before transferring to tupperware to store in the fridge or freezer.