Ginger and Turmeric Chicken Noodle Soup


A Note from Feedfeed

Anyone else really need a bowl of Chicken Noodle Soup right about now? This version flavored with Simply Organic Ginger & Turmeric will cure all that ails you. Okay, we aren’t doctors or anything, but it's definitely delicious! The flavor of the broth is rich thanks to a roast in the oven, followed by some time in an electric pressure cooker.  The Simply Organic Ginger & Turmeric pair very well with the richness, resulting in a vibrant and comforting soup that is perfect for this time of year!

Watch us make this soup here.

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  • Recipe Card
Prep time 25mins
Cook time 2hrs 20mins
Serves or Makes: 6

Recipe Card

For the broth:


For the soup:


  • 3 carrots, sliced
  • 3 stalks celery, sliced
  • 1 bunch rainbow chard, leaves shredded and stems sliced
  • 2 cups reserved and shredded cooked chicken
  • 2 tablespoons Chopped parsley
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 box (8 ounces) cooked gemelli pasta, (optional,gluten free if needed)


  • Step 1

    Preheat the oven to 450˚ F. Combine the Simply Organic Ground Ginger, Simply Organic Ground Turmeric and salt in a small bowl. Add onions, carrots, celery, garlic, chicken breast and chicken wings to a small roasting pan. Season the chicken and vegetables with the spice mixture and place in the oven to roast for about 1 hour, or until the vegetables and chicken are golden brown.

  • Step 2

    Once completely cooled, remove the cooked chicken breast from the bone and reserve the meat and bones separately. Add the reserved bones to the Instant Pot® or Electric Pressure Cooker followed by the chicken wings and vegetables. Add a little water to the hot roasting pan to deglaze the fond from the bottom and add that to the pressure cooker followed by the parsley stems, peppercorns and bay leaves.

  • Step 3

    Add cold water to the Instant Pot® or Electric Pressure Cooker, filling it to the max fill line. Place the lid on with the vent in the closed or sealing position. Set the Instant Pot® or Electric Pressure Cooker to manual high pressure for 60 minutes. When the cook time is through, let the pressure naturally release for 20 minutes before manually releasing the remaining pressure.

  • Step 4

    When able, remove lid and discard bones. Strain the broth through a fine mesh strainer into a large soup pot, pressing down on the solids to extract as much flavor as possible.

  • Step 5

    When ready to serve as soup, bring the broth to a simmer and add the carrots, celery and Swiss chard stems. Simmer until the vegetables are tender. Add the chicken and Swiss chard leaves and cook for about 5 minutes, or until the chard is tender. Season the soup with salt and pepper and garnish with parsley. Serve the soup with pasta, if desired.