Save The first time I made this soup, it was actually by accident. I had planned to make a simple chicken noodle soup but realized I was out of my usual herbs. That's when I spotted the turmeric and ginger jars on my counter, and something told me to just go for it. The golden color that filled the pot was so beautiful that I actually took a picture before even tasting it. Now whenever anyone in my family feels under the weather, this is the automatic request.
Last winter, my neighbor came over unexpectedly when this was simmering on the stove. She stayed for two hours just talking at my kitchen island, and we ended up sharing three bowls between us. Something about that golden broth and the warmth of the ginger just makes people want to linger a little longer.
Ingredients
- Extra virgin olive oil: This creates the foundation for sautéing your vegetables and helps carry those fat soluble spices throughout the broth
- Yellow onion, carrots and celery: The classic soup trio that builds depth and sweetness, so take your time cooking them down until theyre soft
- Garlic, turmeric, ginger and cumin: These aromatics transform this from ordinary chicken soup into something special, and blooming them in hot oil releases their essential oils
- Chicken broth: Use a good quality broth you actually enjoy drinking on its own because it becomes the backbone of the entire soup
- Chicken breasts: Cutting them into cubes before cooking means they cook evenly and every spoonful gets tender pieces of meat
- Egg noodles: They hold up beautifully in broth and add that classic comfort element that makes this feel like home
- Coconut milk: This is the secret ingredient that adds richness and creaminess while balancing the warm spices
Instructions
- Build your flavor foundation:
- Heat the olive oil in your large pot over medium heat until it shimmers slightly, then add your onion, carrots and celery. Let them cook slowly until theyre soft and the onion turns translucent, about 5 to 6 minutes, stirring occasionally.
- Wake up the spices:
- Add the garlic, turmeric, ginger and cumin to your softened vegetables. Stir constantly for just 1 minute until the spices become incredibly fragrant and you can really smell their earthy aromas.
- Create your soup base:
- Pour in the chicken broth and give everything a good stir to pick up any flavorful bits from the bottom of the pot. Add your cubed chicken and bring it to a gentle low simmer.
- Let it simmer:
- Cover the pot and let it cook at a low simmer for 15 to 20 minutes. The chicken should be completely cooked through, reaching 165°F internally, and the broth will have taken on a beautiful golden hue.
- Add the finishing touches:
- Stir in the egg noodles and coconut milk, then simmer uncovered for 6 to 8 minutes. The noodles should become tender and the soup will thicken slightly as the coconut milk incorporates.
- Season and serve:
- Taste your soup and season with salt and pepper until the flavors really pop. Ladle it into bowls while its hot and finish each bowl with fresh parsley for a pop of color.
Save My mom now makes this every Sunday and keeps individual portions in her freezer. She says it's saved her on too many busy weeknights to count, and theres something so comforting knowing she has homemade soup ready to go.
Make It Your Own
Sometimes I add a cup of frozen peas during the last few minutes of cooking for color and sweetness. Other times I throw in a handful of fresh spinach right before serving so it just wilts into the hot broth.
Serving Suggestions
This soup deserves a really good piece of crusty bread for soaking up every last drop of that golden coconut broth. A simple green salad with a bright vinaigrette balances the richness perfectly.
Storage & Reheating
The noodles will continue absorbing liquid as the soup sits, so you might need to add a splash of broth when reheating leftovers. This soup freezes beautifully for up to three months, just leave the noodles out if you plan to freeze it and cook fresh ones when serving.
- Let the soup cool completely before transferring to airtight containers
- Leave about an inch of space at the top of freezer containers since liquid expands when frozen
- Thaw overnight in the refrigerator and reheat gently over medium low heat
Save There's something almost magical about a pot of soup that can turn a gray day into something cozy and bright. I hope this becomes one of those recipes you turn to again and again.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed.
- → What can I substitute for egg noodles?
Rice, quinoa, or gluten-free pasta work well. For grain-free options, try cubed potatoes or simply enjoy without noodles. The broth is substantial enough to stand alone.
- → Is this soup freezer-friendly?
Yes, though it's best to freeze without noodles. Cook noodles fresh when reheating. Freeze portions in freezer-safe bags or containers for up to 3 months.
- → How spicy is this soup?
The ginger and turmeric provide warming flavors rather than heat. If you prefer spice, add red pepper flakes or a dash of cayenne when sautéing the vegetables.
- → Can I use chicken thighs instead?
Boneless chicken thighs work beautifully and add extra richness. Adjust cooking time slightly as thighs may take a few minutes longer to cook through completely.
- → What vegetables can I add?
Sweet potatoes, butternut squash, kale, or spinach complement the flavors well. Add hearty vegetables with the carrots and celery, or stir in leafy greens during the last few minutes.