Spicy Asian Chicken Turnip Noodle Soup

gluten freemeat & poultrypaleo
Spicy Asian Chicken Turnip Noodle Soup

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I don’t know if this is a nationwide thing, but at least in the New Jersey, New York area, the temperatures all of a sudden plummet and it doesn’t heat up until the springtime.

It’s a very odd occurrence. There’s no easing into wintertime – it just happens overnight. One day, it’ll be a high of 74 and then the next, it’s a high of 35. So bizarre.

I love New Jersey, but when it gets cold, this state doesn’t mess around.

Spicy Asian Chicken Turnip Noodle Soup

But, let’s talk about silver linings: soup season!

Instead of slurping down heavy, creamy soups – keep it light, but filling with some soups with spiralized veggies. Adding veggie noodles into your soups not only spruces up the meal, it packs in more nutrients and fiber, which fills you up without bloat and nourishes your body all at the same time.

Now that’s Inspiralized, am I right?

Spicy Asian Chicken Turnip Noodle Soup

Now – this is my first recipe on the blog where I don’t use boneless chicken breasts – I used bone-in this time. There’s going to be more to come on this, but I’ve recently gotten into bone broths. There’s actually a guy in NYC who is selling bone broths as drinks.

There are so many proven health benefits in the bones, such as speeding up the healing process. Actually, certain nutrients that you can only get from the actual bones (and not in canned broths) are used in supplements to treat arthritic pain.

I’m experimenting with some bone broth recipes, which I’ll be incorporating into some recipes to come!

This soup wasn’t originally going to have an Asian flair (the red curry paste.) But, when I tasted it towards the end, I thought it needed a little oomph, so I stirred in some red curry paste and the flavors of the long-simmered chicken broth and the turnips really married well together. Plus, the little spritz of lime at the end gives it a tang and brings all the flavors together.

Spicy Asian Chicken Turnip Noodle Soup

The bell peppers are a nice crunch and make this bowl extra colorful – alas, eating the rainbow is an essential part of eating healthy. The less white and brown your foods are, the more healthy they tend to be. Well, then there are PopRocks and gummy bears, which are in no way healthy – but colorful. So don’t always eat the rainbow?

Back to the turnips, when I first started Inspiralized, I was worried about having enough ideas/vegetables for the fall and wintertime once zucchinis were out of season. This helped me learn so much about seasonal produce and different vegetables, which has been such an enjoyable part of my culinary education.

You may tell me, “more zucchini recipes!” but I’m just having too much fun right now with turnips.

But really, do you have any requests? More zucchini? Less turnips? Let me know. I’m a good listener.

Spicy Asian Chicken Turnip Noodle Soup


Now you can watch a cooking video of this recipe:

Nutritional Information & Recipe


Spicy Asian Chicken Turnip Noodle Soup

Yields 3

5 minPrep Time

1 hrCook Time

1 hr, 5 Total Time

Save RecipeSave Recipe


  • 1 12 -ounce chicken breast (with bones), skin discarded
  • 6 cups low-sodium chicken broth
  • 2 cups of water
  • 1 red bell pepper
  • 5 scallions
  • 2 teaspoons red curry paste
  • 2 large turnips
  • ¼ cup cilantro leaves
  • 1 lime, cut into wedges for serving


  1. Place a medium saucepan over medium heat and bring the chicken, broth and two cups of water to a simmer.
  2. Lower the heat to low, cover and simmer until the chicken is cooked through, about 30 minutes. Remove the chicken and let cool.
  3. While the chicken is cooking, deseed and then thinly slice the red bell pepper and slice the scallions on an angle. Then, peel the turnips, spiralize them using Blade C and trim them for ease of serving. Set all aside.
  4. Then, shred the chicken and set aside, returning only the bones back into the simmering broth and raise the heat to bring to a boil. Then, let cook uncovered and reduce down by about one-third, about 10-15 minutes.
  5. Once reduced, strain the broth by scooping out the bones with a slotted spoon. Whisk the curry paste into the broth and return to a simmer over medium-high heat. Add the turnip noodles and bell pepper and cook until the noodles are just tender, about 3 minutes. Then, stir in the shredded chicken and scallions.
  6. Ladle the soup into bowls and top with cilantro leaves. Serve with the lime wedges.

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Leave a Comment


Marilyn B. says:
I would like to see some ginger and garlic in this broth rather than red curry paste. To spice it up add a nice pinch of crushed red chili peppers.
jesusan says:
I wish I liked turnips. I remember my mother used to put them in one of her pot roasts, which I really liked, but my taste buds have changed over the years. Rutabaga would probably work in place of the turnips, although it would change the color. The soup sounds great.
Sue L. says:
More turnips (or any of the winter roots) please! I love that your recipes are motivating me to try new combinations of ingredients I'm really expanding my cooking horizons........without expanding my waistline!!
Love this. I constantly want Asian soups during the winter time but in my part of New Jersey the amount of authentic Asian restaurants is limiting so I love learning how to cook some healthy options at home. Your site definitely provides me with some awesome recipes to satisfy my cravings!
Jan says:
Our winter farmers market has new turnips and kohlrabi. I will be experimenting with this wonderful recipe and look forward to many more!
donna m smith says:
Sounds yummy...haven't ever eaten a turnip but will give it a try.
Pam says:
My request is if you can make a spiralizer copy cat version of Shanghai noodles. You know the delicious greasy fat thick noodles with sprouts, green onions, shrimp or chicken and red and green peppers with lots of dark soy sauce yummm. They are the starchiest noodle ever!
Mari says:
Love your recipes. You have the Asian flavors wonderfully figured out and I really like how you have used daikon noodles in several. I have a request. I recently saw an entire program on ramen soup restaurants (more variety than I ever imagined). One of the interesting condiments is roasted garlic oil which apparently can be homemade. I would love to have an Inspiralized Ramen soup recipe.
Brenda says:
This soup looks delicious.
Lisa M says:
Very excited to see you are experimenting with bone broth. I just made my first batch last week! I learned from a friend who wrote her own cookbook 'Long Way on a Little'. She describes all the benefits of bone broth in her book. Based on what I learned, I have been saving all my veggie scraps, ends and especially those funny leftover candle shaped pieces from when I spiralize. I keep a bag in my freezer and keep adding to it. Once it's full I add some bones and waterthe results is nutritious and tastes amazing!
Amy Hamilton says:
This will be a great one to use up leftover turkey from Thanksgiving!
Trish Nordstrom says:
I would love to win the minted gift card to use for my baby announcements! I'm due in January!
Elisa says:
I would use the gift card to buy Christmas cards. Thanks so much for hosting!
Annette says:
For me the ultimate bone-in soup is made with chicken feet. My mother used to go to Hungary every year and she always smuggled in a couple of kilo (still frozen) of the stuff, when she came home. Now, happily, my local Whole Food store has it sometimes. My favorite spiralized pairing is with kohlrabi, but now i will be making it with turnip. Thanks.
kproctor313 says:
Ali, it's so refreshing to see that you use 'cheater chopsticks'...I love 'em & your recipes!
Pam says:
This looks SO good! I tried another one of your Asian soup recipes already, the one with the zucchini and green onions, and it was absolutely heavenly. I'm glad you're doing bone broth now. I read an article recently by a vet that said that bone broth is what you can feed your dog when it is too sick to eat, because it's so nourishing, and of course the same is true for people. Bone broth is restorative, and when you put it into a delicious recipe, it becomes very appetizing too.
Anne @ CandyCrazedrun.wordpress.com says:
I love, love, love turnips! I usually bake them, but would adore trying them in something a bit different!
Laura C says:
I'd use the gift card for Christmas cards!
Anonymous says:
Excellent idea for chicken soup; love your recipes :-)) Leigh
Peggy Bechko says:
Definitely going to try this one - just printed it!
Good morning! Just letting you know that I featured this recipe in my 25 Deliciously Healthy Low-Carb Recipes Round-Up from November 2015. Hope a lot of my readers will come over here and try it!
Thanks for featuring me, Kalyn! I will definitely check it out !
Kelly Austin says:
Cooked radishes taste like a very mild turnip when they're cooked. I love them.
What a creative use of turnips. This is so simple and healthy. Great job!
Debbie says:
Made this tonight and it was delicious. Hubby was going to have left over take-out till he tried this. Now I have a lot less for me... Oh well...
Ali Maffucci says:
So happy to hear it, Debbie!!
Laura Lee Gates says:
My spiralizing blades are identified by "mm"s. You use alpha when you say which blade to use. What is a C blade? What is a D blade?
Vanessa says:
This looks delish, I have all the ingredients except turnip. Can I sub parsnips?
Kristy Adams says:
I can't figure out why this recipe has 15g fat. Is this a misprint?
Morgan says:
Made this for dinner tonight, and it's delicious! First time I've ever worked with turnips or red curry paste, so thanks for the new ingredients! I added a handful of frozen peas & frozen pearl onions that I had on hand. I also added 2 cups of broth mid-boil because liquid levels seemed a little low. I used boneless, skinless chicken thighs (thigh meat is the best) and I used a bone that I had frozen for broth a while ago. Thanks for the great recipe!

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