Gluten Free Asian-Inspired Chicken Noodle Soup with Turmeric & Ginger

Total time1 hr

Prep time20 min

Cook time40 min

Gluten Free Asian-Inspired Chicken Noodle Soup with Turmeric & Ginger

This bright, aromatic soup layers fresh ginger, garlic, and turmeric into a golden broth, deepened with bruised lemongrass and a savory hit of coconut aminos. Tender shredded chicken, silky rice noodles, and quick-simmered carrots and baby bok choy make it a full, satisfying bowl in every spoonful. A finish of lime juice and green onion keeps things fresh, while cilantro, chili flakes, and extra lime wedges let everyone customize their bowl at the table. The rice noodles soak up just enough broth to stay tender without turning mushy, and the shredded chicken keeps every serving hearty and protein-packed. It's a comforting, restorative soup that works beautifully for a gluten free table, packed with warming spice and clean, vibrant flavor.

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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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