Ginger and Turmeric Chicken Noodle Soup

A Note From feedfeed

This Chicken Noodle Soup is flavored with Simply Organic Ginger & Turmeric & is exactly what you need to get you through the chilly winter weather ahead!

Recipe Card

For the broth:


For the soup:


  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 1 rainbow chard, leaves shredded and stems sliced
  • 2 cups reserved shredded chicken
  • 2 tablespoons chopped parsley
  • Salt and pepper, to taste
  • 1/2 box (8 ounces) cooked gemelli pasta, cooked (optional)


  • 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.