Turmeric Sweet Potato Chicken Noodle Soup
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5 from 2 votes

Turmeric Sweet Potato Chicken Noodle Soup

Servings: 8 -10
Prep Time: 15 mins
Cook Time: 30 mins


  • 1 leek, thinly sliced
  • 3 Tbsp. fresh minced ginger
  • 2 Tbsp. minced garlic
  • 1/4 cup avocado or olive oil
  • 6 cups broth, vegetable or chicken
  • 1 medium sweet potato, peeled and cubed
  • 3 cup carrots cut into 1/4 inch slices
  • 1/2 rotisserie chicken meat, shredded
  • 1 stalk celery, diced
  • Salt and pepper to taste
  • 3-4 cups fusilli pasta, we buy at Trader Joe’s
  • 3 tsp. turmeric
  • Cilantro
  • Cheese


  • In large pot, pour in oil and allow to heat. When hot, add in minced ginger, garlic, and leeks. Reduce heat to medium and allow ingredients to turn golden brown—making sure to salt and pepper to taste. When cooked, add in broth and bring to a simmer. Add in sweet potatoes and additional salt and pepper to taste—its best to season as you go!
  • Allow sweet potatoes to simmer for about 10 minutes before adding carrots. Continue cooking for about 10 more minutes before adding turmeric, celery, and chicken. Bring to a simmer and cook for about 5 minutes, allowing celery to soften slightly. Add in pasta—I used black bean, but any kind works—and allow soup to come to a boil in order to cook pasta. Reduce heat when pasta is al dente. Taste frequently to gage if more salt and pepper are necessary.
  • Serve warm with cilantro and cheese.
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