A comforting soup blending tender chicken, aromatic vegetables, turmeric, ginger, and creamy coconut milk for a nourishing meal.
# What You'll Need:
→ Vegetables
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
06 - 1 teaspoon ground turmeric
07 - 1 teaspoon ground ginger
08 - ¼ teaspoon ground cumin
→ Broth & Proteins
09 - 6 cups (48 ounces) chicken broth
10 - 1½ pounds boneless, skinless chicken breasts, cut into bite-sized cubes
→ Other
11 - 6 ounces egg noodles
12 - 1 can (13.5 ounces) unsweetened coconut milk
13 - Kosher salt and black pepper, to taste
14 - Fresh parsley, for garnish
# How to Make:
01 - Heat olive oil in a large pot over medium heat until shimmering. Add diced onion, sliced carrots, and diced celery. Cook for 5–6 minutes, stirring occasionally, until vegetables soften and onion becomes translucent.
02 - Stir in minced garlic, ground turmeric, ground ginger, and cumin. Cook for 1 minute, stirring constantly, until spices become fragrant and bloom in the hot oil.
03 - Pour in the chicken broth, stirring to combine and scrape up any browned bits from the bottom. Add cubed chicken breasts and bring the mixture to a gentle low simmer.
04 - Cover the pot and maintain a low simmer for 15–20 minutes. Cook until chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
05 - Add egg noodles and coconut milk to the pot. Simmer uncovered for 6–8 minutes, stirring occasionally to prevent sticking, until noodles are tender. Season with kosher salt and black pepper to taste.
06 - Ladle hot soup into serving bowls. Garnish generously with fresh parsley and serve immediately while steaming hot.
