Ginger Turmeric Chicken Soup (Print Version)

A hearty bowl with tender chicken, aromatic vegetables, turmeric, ginger, and creamy coconut milk for a comforting 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 minced garlic

→ Spices

06 - 1 teaspoon ground turmeric
07 - 1 teaspoon ground ginger
08 - 1/4 teaspoon ground cumin

→ Broth & Proteins

09 - 6 cups chicken broth
10 - 1.5 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 to taste
14 - Black pepper to taste
15 - Fresh parsley for garnish

# How to Make It:

01 - Heat olive oil in a large pot over medium heat until shimmering. Add diced onion, sliced carrots, and diced celery. Cook for 5 to 6 minutes, stirring occasionally, until vegetables are softened and onion becomes translucent.
02 - Stir in minced garlic, ground turmeric, ground ginger, and ground cumin. Cook for 1 minute, stirring constantly, until the spices become fragrant.
03 - Pour chicken broth into the pot and stir thoroughly to combine with the vegetables and spices. Add the cubed chicken pieces and stir to distribute evenly. Bring the mixture to a low simmer.
04 - Cover the pot and maintain a gentle simmer for 15 to 20 minutes. Chicken is ready when fully cooked and internal temperature reaches 165°F when tested with a meat thermometer.
05 - Add egg noodles and coconut milk to the pot. Simmer uncovered for 6 to 8 minutes, stirring occasionally, until noodles are tender and soup is heated through.
06 - Taste the soup and season with kosher salt and black pepper according to preference. Adjust seasoning as needed.
07 - Ladle soup into bowls and serve immediately while hot. Garnish each serving with fresh parsley.

# Additional Tips::

01 -
  • It comes together faster than you'd expect, and the spices do all the heavy lifting on flavor.
  • There's something magical about how the coconut milk turns the broth silky without any cream, making it taste more luxurious than it actually is.
  • This is the kind of soup that tastes better the next day, so it's perfect for meal prep without feeling like you're eating leftovers.
02 -
  • Don't skip the step of blooming the spices in hot oil—this is what separates a boring soup from one that tastes complex and intentional.
  • If your coconut milk separates when you open the can, that's completely normal and actually a sign it's good quality; just give it a stir to recombine it before adding it to the pot.
03 -
  • Cut your chicken into truly bite-sized pieces—smaller chunks cook faster and create a more satisfying texture in every spoonful.
  • If you're making this for someone specific, remember that this soup is as much about the care you put into it as it is about the ingredients, so don't rush the blooming step.
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