Ingredients
• 6 cups homemade or high-quality store-bought bone broth (look for >8g protein per cup)
• 2 cups cooked shredded chicken (skin-on, bone-in roasted for extra collagen)
• 1 tbsp olive oil or ghee
• 1 small onion, finely diced
• 2 carrots, thinly sliced
• 2 celery stalks, thinly sliced
• 3 cloves garlic, minced
• 1-inch knob fresh ginger, grated
• ½ tsp ground turmeric (or 1″ fresh, grated)
• 1 tsp apple cider vinegar (helps extract minerals from broth)
• 1½ cups uncooked wide egg noodles (or brown rice noodles for GF)
• 2 cups baby spinach or chopped kale
• 1 tbsp lemon juice
• Freshly ground black pepper (enhances turmeric absorption)
• Salt to taste
Garnish:
• Fresh parsley or cilantro
• Extra lemon wedges
• Red pepper flakes (optional)
Instructions
- In a large pot, heat oil over medium. Sauté onion, carrots, and celery 6–8 mins until softened. Add garlic, ginger, and turmeric; cook 1–2 mins until fragrant.
- Pour in bone broth and apple cider vinegar. Bring to a gentle simmer; cook 10 mins to meld flavors.
- Add uncooked noodles; simmer 6–8 mins until al dente.
→ Using pre-cooked noodles? add in last 2 mins. - Stir in chicken, spinach/kale, and lemon juice. Simmer 2–3 mins until greens wilt and soup is heated through.
- Season with black pepper and salt.
- Ladle into bowls. Top with fresh herbs and a lemon wedge.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 25 mins, Total Time: 35 mins, Servings: 6
Calories: 210, Net Carbs: 20g, Fats: 8g, Protein: 22g
✅ Naturally gluten-free (with GF noodles), dairy-free, and low-sodium (if using unsalted broth).
✅ Powerhouse ingredients:
→ Bone broth: Collagen, glycine, glutamine
→ Turmeric + black pepper: Anti-inflammatory
→ Ginger + garlic: Immune-modulating
→ Lemon: Vitamin C for absorption