A nourishing chicken soup with no noodles that comes together quickly using rotisserie chicken. It’s a veggie-loaded chicken no noodle soup with herbs and a touch of turmeric and lemon. Grain-free, Gluten-free and paleo friendly.
A classic with a twist! This Chicken No Noodle Soup is exactly what is sounds like. Your favorite classic soup but without noodles. It’s a lower carb meal that packs in the protein and veggies and happens to be gluten-free, grain-free and paleo-friendly if that’s important to you. It’s nourishing and will warm you from the inside out just like a bowl of soup should.
Now, what makes this soup really stand out is the addition of turmeric and lemon to the herbed chicken broth. Turmeric has anti-inflammatory, healing properties that are especially beneficial during the colder months. I This cozy, healing soup is one you’ll make over and over again throughout the colder months.
Even though this soup is lower in carbohydrates, I still recommend balancing it out with additional carbohydrates and healthy fats. Avocado with sourdough toast would be a lovely addition.
INGREDIENTS TO MAKE Healing Chicken SOUP
- Veggies – onion, carrots, and garlic get sautéed in heart-healthy olive oil.
- Rosemary + thyme – classic chicken soup flavor. Fresh is best but feel free to use dried herbs.
- Turmeric – turmeric has healing properties and can help reduce inflammation. Adding a half teaspoon to the soup is an easy way to sneak in some turmeric in your diet, especially in the colder months when your immune system could use a boost. Fresh grated turmeric works here too.
- Organic Chicken broth – you’ll need 6 cups of broth for this recipe. You can get by with 4 or one 32 oz container, if needed. For a more protein-packed soup, use organic chicken bone broth which typically has 10 gram of per cup!
- Organic Chicken – Rotisserie chicken makes this soup come together quickly. I recommend buying organic chicken when possible.
- Lemon – adds a bright, fresh flavor. You’ll need 2 tablespoons of freshly squeezed lemon juice from one lemon.
- Sea salt + fresh cracked pepper – after the soup has finished cooking, taste and adjust the seasoning to your preference. You may need to adjust upon reheating as well, since the pasta absorbs some of the liquid and flavor as it sits.
HOW TO MAKE Chicken No Noodle SOUP
This soup comes together in just about thirty minutes making it an easy weeknight dinner. Here’s how to make this healing chicken soup.
Sauté the veggies. Soften the onion, carrots and celery in a little olive oil. Once the onions are translucent, add the garlic, herbs and turmeric. Let cook till fragrant; about 1 minute.
Add the broth and chicken. Stir in the broth and bring the soup to a simmer. Then, add the chicken and let cook for 15-20 minutes.
The finishing touches. Add in the lemon juice. Taste and season with salt and pepper. Serve and Enjoy!
HOW TO STORE AND REHEAT LEFTOVERS
This chicken soup recipe stores well because there’s no noodle so soak up the broth and break part.
- Refrigerator: Store leftover soup in the fridge for up to 5 days in an airtight container.
- Freezer: Like most soups, this chicken no noodle soup is freezer friendly. Let the soup cool completely, then place in a freezer safe container or ziplock bag. Make sure to leave ½ inch of space at the top of containers to space for expansion. If using a ziplock, make sure to remove as much air as possible before laying flat to freeze. Let soup thaw in the fridge before reheating.
- Reheat: Warm leftover soup on the stovetop over medium-low heat until soup reaches a simmer. Alternatively, reheat the soup in the microwave until warm.
MORE Soup RECIPES You’ll Love
If you make this Chicken No Noodle Soup Recipe, please leave a comment below and rate the recipe below to let me know how you liked it. You can also tag #nourishedbynutriton on Instagram with your creations!Print
Nourishing Chicken Soup (With No Noodles)
A nourishing chicken soup with no noodles that comes together quickly using rotisserie chicken. It’s a veggie-loaded chicken no noodle soup with herbs and a touch of turmeric and lemon.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
2 tbsp olive oil extra virgin
2 cups diced carrots (about 4 medium carrots)
1 1/2 cups diced celery, diced (about 3 stalks)
1 small onion, diced
4 cloves garlic, minced
1 tsp kosher salt or more to taste
1/2 tsp cracked black pepper or more to taste
2 teaspoon fresh rosemary (1 teaspoon dried)
2 teaspoon fresh thyme (1 teaspoon dried)
1/2 teaspoon ground turmeric
6 cups chicken stock
3 cups chopped cooked chicken (I use rotisserie; see notes for cooking)
2 tbsp lemon juice or 1/2 lemon
Heat a large pot or dutch oven over medium heat with the olive oil. When the oil is shimmering, add the carrots, celery, onion. Cook, stirring often, until the onions are translucent and the vegetables are tender; about 5 minutes. Add the garlic, salt, pepper, turmeric, rosemary and thyme. Cook for another 1 minute, stirring, until the garlic is fragrant.
Pour in the broth, increase the heat to medium-high and bring to a boil.
When the soup reaches a boil, reduce to a simmer and chopped chicken. Stir to combine and let cook, simmering uncovered and stirring occasionally, about 15-20 minutes.
Stir in the lemon juice. Taste the soup and adjust seasonings, to taste. Serve and enjoy!