Aunt Lindsey's Chicken Noodle Soup

Aunt Lindsey's Chicken Noodle Soup


2 Tbsp. butter

2 Tbsp. olive oil

2 tsp. Nashville Spice Company Turmeric

1 Tbsp. fresh grated ginger

4 cloves garlic, minced

4 cups chicken broth

4 cups water

3 cups shredded, cooked chicken

4 stalks celery, chopped

3 large carrots, diced

1 medium yellow onion, diced 

Hefty amount of kosher salt

Big sprinkle black pepper

2 tsp. Nashville Spice Company Poultry Seasoning

2 bay leaves

Large handful spaghetti noodles, broken into fourths


Melt butter and olive oil over medium heat in a Dutch oven. Sautee turmeric, ginger and garlic for 1-2 minutes, until fragrant. Add onions, carrots and celery and cook for an additional 4-5 minutes.

Add broth and water, scraping the bottom of the pot as you add it. Add all other ingredients except for spaghetti.

Let simmer for 15-20 minutes, until carrots are tender.

Add spaghetti and cook via package directions. Taste and add salt as necessary. 

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