Description
This Ginger Turmeric Chicken Soup is a fragrant and comforting bowl of wellness, featuring tender chicken, nourishing vegetables, and the anti-inflammatory benefits of turmeric and ginger. Enriched with creamy coconut milk and hearty egg noodles, this soup is a perfect balance of savory flavors and soothing warmth, ideal for any day you need a satisfying, healthy meal.
Ingredients
Scale
Soup Base
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 ribs celery, diced
- 2 teaspoons garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- ¼ teaspoon ground cumin
- 6 cups (48 ounces) chicken broth
Main Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cut into bite-sized cubes
- 6 ounces egg noodles
- 1 can (13.5 ounces) unsweetened coconut milk
Seasoning and Garnish
- Kosher salt, to taste
- Black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Sauté Vegetables: In a large pot over medium heat, heat the olive oil until hot and shimmering. Add diced onion, sliced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened and the onion becomes translucent, about 5-6 minutes.
- Add Spices and Garlic: Stir in the minced garlic, ground turmeric, ground ginger, and ground cumin. Cook the mixture for 1 more minute to release the spices’ flavors and aroma.
- Add Broth and Chicken: Pour in the chicken broth and stir to combine all ingredients. Add the bite-sized chicken pieces to the pot and bring everything to a low simmer.
- Simmer Chicken: Cover the pot and simmer the soup for 15-20 minutes, ensuring the chicken is fully cooked and reaches an internal temperature of 165°F for safety and tenderness.
- Cook Noodles and Add Coconut Milk: Remove the lid and add the egg noodles along with the unsweetened coconut milk. Continue to simmer uncovered for 6-8 minutes, stirring occasionally until the noodles are tender and the soup has a creamy texture.
- Season Soup: Taste the soup and season it with kosher salt and black pepper according to your preference.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh parsley. Serve immediately for best flavor and warmth.
Notes
- Ensure the chicken is cooked through by checking it reaches an internal temperature of 165°F.
- For a thicker soup, reduce the amount of chicken broth slightly or simmer uncovered longer before adding noodles.
- Feel free to substitute egg noodles with gluten-free noodles to accommodate dietary restrictions.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Adding a squeeze of fresh lemon juice before serving can brighten the flavors.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
