Ginger Turmeric Chicken Soup (Print Version)

A cozy bowl of tender chicken and aromatic vegetables simmered with ginger, turmeric, and creamy coconut milk for warming comfort.

# Components:

→ Vegetables & Aromatics

01 - 1 tablespoon extra virgin olive oil
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 ribs celery, diced
05 - 2 teaspoons garlic, minced

→ Spices & Seasonings

06 - 1 teaspoon ground turmeric
07 - 1 teaspoon ground ginger
08 - 1/4 teaspoon ground cumin
09 - Kosher salt and black pepper to taste

→ Broth & Proteins

10 - 6 cups (48 ounces) chicken broth
11 - 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized cubes

→ Additional Ingredients

12 - 6 ounces egg noodles
13 - 1 can (13.5 ounces) unsweetened coconut milk
14 - Fresh parsley for garnish

# Directions:

01 - Heat olive oil in a large pot over medium heat until shimmering. Add diced onion, sliced carrots, and diced celery. Cook stirring occasionally until vegetables soften and onion becomes translucent, approximately 5-6 minutes.
02 - Add minced garlic, ground turmeric, ground ginger, and ground cumin to the pot. Stir constantly for 1 minute until spices become fragrant, being careful not to burn the garlic.
03 - Pour in chicken broth and stir to combine, scraping up any browned bits from the bottom. Add cubed chicken breasts and bring mixture to a gentle simmer.
04 - Cover pot with lid and maintain low simmer for 15-20 minutes, or until chicken is completely cooked through and reaches internal temperature of 165°F.
05 - Stir in egg noodles and coconut milk. Continue simmering uncovered for 6-8 minutes, stirring occasionally to prevent sticking, until noodles are tender. Season generously with salt and pepper.
06 - Ladle hot soup into individual serving bowls. Garnish each portion with fresh chopped parsley and serve immediately.

# Expert Advice:

01 -
  • The turmeric creates this gorgeous golden color that makes the whole kitchen feel brighter
  • It comes together in under an hour but tastes like it simmered all afternoon
  • The coconut milk adds this velvety richness without being heavy or overwhelming
02 -
  • The coconut milk can separate if boiled too vigorously, so keep it at a gentle simmer after adding
  • Adding a squeeze of fresh lemon juice right before serving brightens the entire dish
  • The noodles will continue absorbing liquid, so the soup thickens if made ahead
03 -
  • Cut your chicken into slightly larger cubes since they shrink as they cook
  • Taste the broth before adding salt since coconut milk varies in sodium content
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