Golden Goddess Chicken Noodle Soup is a cozy, nourishing twist on classic chicken soup - brightened with lemon, fresh herbs, and a hint of ginger for extra flavor and warmth. The broth is rich and golden from turmeric, while tender chicken and hearty noodles make it filling and satisfying. It’s the kind of feel-good soup you’ll crave when you need something comforting, wholesome, and simple to make. It is also high in protein and fiber packed.
Soup season is the best season. For more cozy and delicious soup recipes try my sweet potato feta lentil soup, pizza butterbean soup, or my high protein tomato soup.
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Why you'll love this anti-inflammatory chicken noodle soup
Bright + cozy comfort. A nourishing soup that’s equal parts fresh and comforting, with lemon, herbs, and tender chicken in every bite.
High in protein + fiber. Packed with lean chicken, veggies, and pasta for a balanced, satisfying meal.
Soothing flavor. Fresh ginger and lemon add a light, restorative twist to classic chicken soup.
Quick + simple. Comes together in about 40 minutes using wholesome, everyday ingredients
Ingredients
- Butter – Adds richness and helps sauté the aromatics for a flavorful base.
- Garlic – Brings warmth and depth to the broth.
- Onion – Adds a subtle sweetness and savory foundation.
- Carrots – Provide natural sweetness and a hearty texture.
- Celery – Adds an herby, aromatic balance to the soup.
- Parsley – Brings freshness and color to the finished dish.
- Lemon zest + juice – Brightens the soup and enhances the flavors with a pop of acidity.
- Salt + black pepper – Essential for seasoning and balancing all the flavors.
- Dried thyme – Adds an earthy, comforting herbal note.
- Turmeric – Gives the soup a golden hue and adds anti-inflammatory benefits.
- Fresh ginger – Adds gentle heat and complements the lemon perfectly.
- Chicken breast – The main protein source; becomes tender and juicy when simmered.
- Bone broth or chicken broth – Forms the nourishing, flavorful base of the soup.
- Water – Helps adjust the consistency of the broth to your liking.
- Cooked pasta – Adds heartiness and makes the soup more filling.
See the recipe card for full information on ingredients and quantities.
Substitutions
- Butter: Swap for olive oil or avocado oil for a dairy-free option. Butter does add more flavor though!
- Bone broth: Regular chicken broth or vegetable broth both work well.
- Parsley: Try dill or cilantro for a different fresh flavor.
Step-by-Step Instructions
Sauté aromatics. Cook onion, carrots, and celery and spices until softened and fragrant.
Add in all remaining ingredients and simmer.
Shred chicken and then add it back to the pot along with the pasta.
Finish + serve. Add your favorite toppings and dig in.
See the recipe card for full information on instructions
Storage instructions
You can store the extra soup in a sealed container in your fridge for up to 3-4 days. I also think it could be frozen.
Recipe Pro-Tips
Use a good quality broth for the best tasting soup. I love kettle and fire and code avocadoskillet gets you 20% off! Bone broth also pumps up the protein in this recipe.
I always recommend to get your meats from a local farm or the farmers market. Pasture raised chicken also tastes SO much better.
If you have leftover ginger, don’t toss it — freeze it! I like to buy mine in bulk and keep it in the freezer, then simply grate it straight from frozen whenever I need it.
Recipe FAQS
Yes - just use gluten free pasta.
NO. This will make the soup way too starchy.
Yes, you could use about 3-4 cups of shredded rotisserie chicken.
Other soups and stews to try
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Golden Goddess Chicken Noodle Soup
Equipment
- 1 soup pot
Ingredients
- 1 tablespoon butter
- 4-6 cloves garlic - minced
- 1 small onion - finely chopped
- 3 medium diced carrots should equal about 1 ¼ cup
- 3 stalks celery - finely chopped
- ¼ cup finely chopped parsley
- zest from ½ lemon
- juice from ½-1 lemon I used a full lemon, if you are sensitive to lemon flavor use ½ lmeon
- 2-3 teaspoons salt I used 2 teaspoons but adjust to your saltiness preference
- black pepper to taste
- 1 teaspoon dried thyme
- 2 teaspoons turmeric
- 2 teaspoons fresh ground ginger
- 1-1.25 lb skinless + boneless chicken breast 2-3 breasts depending on size. I recommend pasture raised.
- 6 cups bone broth or chicken broth
- 1-2 cups water - adjust to how thick you want the soup*
- ~6-7 ounce cooked pasta (make sure it is cooked in heavily salted water) I used half of a 13.5 oz bag
Other optional toppings
- shredded parmesan
- drizzle of olive oil
Instructions
- Heat butter in a soup pot over medium heat. Add onions, celery, and carrots. Cook for 5 minutes, then add garlic, turmeric, ginger, and thyme. Cook for another 5 minutes.
- Add all remaining ingredients to the pot except for the pasta (including the raw chicken). Bring to a boil, then reduce heat to a simmer. Cook for 20–30 minutes.
- Remove the chicken from the pot and transfer to a bowl. If you’re unsure whether the chicken is fully cooked, check with a thermometer — it should read 165°F. Shred the chicken using two forks or a hand mixer. A stand mixer also works well.
- Turn off the heat. Add the shredded chicken back to the pot along with the cooked pasta.
- Stir, divide into bowls, and serve warm. I topped mine with some shaved parmesan and a drizzle of olive oil, but this is optional.
bob says
amazing!
Clare says
Made this soup, to make it vegan/vegetarian, I used vegan chicken and vegan chicken broth, otherwise its a tasty soup. Made for a friend and her family.
Kristi says
Thanks for trying!!
Danni says
I would love to make this, but first could you tell me how many cup(s) is in a serving?
Kristi says
Not sure, it's 1/6 of the recipe