Anti Inflammatory Asian-Inspired Chicken Noodle Soup with Turmeric & Ginger

Total time1 hr

Prep time20 min

Cook time40 min

Anti Inflammatory Asian-Inspired Chicken Noodle Soup with Turmeric & Ginger

This golden, fragrant soup is the kind of bowl that feels like it's actually doing something good for you — because it is. Turmeric and freshly grated ginger are two of the most well-researched anti-inflammatory ingredients around, and here they're bloomed in olive oil alongside garlic to coax out every bit of their potency before the broth even goes in. A stalk of bruised lemongrass simmers low and slow with the chicken, building a deeply aromatic base that tastes far more complex than the ingredient list suggests. Coconut aminos stand in for soy sauce, keeping things clean without sacrificing that savory depth, and a squeeze of fresh lime at the end brightens the whole pot. Tender shredded chicken, silky rice noodles, sweet carrots, and wilted bok choy make this a genuinely satisfying meal — not a side dish or a starter, but a full, nourishing dinner for four. Optional cilantro, lime wedges, and chili flakes let everyone at the table customize their bowl, which makes it as practical as it is delicious.

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Ingredients

4 servings

For the broth

1 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 tbsp fresh ginger, peeled and finely grated
4 cloves garlic, minced
1 tsp ground turmeric
½ tsp ground black pepper
1 stalk lemongrass, bruised and cut into 3-inch pieces
6 cups low-sodium chicken broth
1 tbsp coconut aminos
1 tbsp fresh lime juice

For the chicken

1 lb boneless, skinless chicken breasts
½ tsp salt

For the noodles

6 oz rice noodles (medium width)

For the vegetables

2 medium carrots, peeled and thinly sliced on the diagonal
2 cups baby bok choy, halved lengthwise
3 green onions (green tops only), thinly sliced

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)
1 tsp chili flakes (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the garlic and ginger and cook, stirring frequently, until fragrant and softened, about 1–2 minutes — watch closely so the garlic does not brown.
2
Stir in the turmeric and black pepper and cook for 30 seconds, until the spices are evenly coated in the oil and fragrant.

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