Hearty soup with tender chicken, vibrant turmeric, ginger, and creamy coconut milk for a comforting meal.
# What You 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 - 1/4 teaspoon ground cumin
→ Broth & Proteins
09 - 6 cups (48 ounces) chicken broth
10 - 1 1/2 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 Cook:
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 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 release their aromas.
03 - Pour in chicken broth and stir well to combine. Add cubed chicken breasts and bring mixture to a low simmer.
04 - Cover pot and maintain gentle simmer for 15 to 20 minutes, or until chicken is fully cooked through and reaches internal temperature of 165°F.
05 - Add egg noodles and coconut milk to pot. Simmer uncovered for 6 to 8 minutes, stirring occasionally to prevent sticking, until noodles are tender.
06 - Season soup with kosher salt and black pepper to taste. Ladle hot soup into serving bowls and garnish with freshly chopped parsley.
