Save Warm up with Ginger Turmeric Chicken Soup, a cozy and nourishing dish that blends comforting flavors with vibrant spices. This hearty soup features tender chicken, aromatic vegetables, vibrant turmeric and ginger, finished with creamy coconut milk for a satisfying meal.
Save This fusion-style comfort food is perfect for chilly evenings. The combination of chicken broth, diced vegetables, and aromatic spices creates a wholesome base that is elevated by the tender chicken cubes and soft egg noodles.
Ingredients
- Vegetables: 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).
- Spices: 1 teaspoon ground turmeric, 1 teaspoon ground ginger, ¼ teaspoon ground cumin.
- Broth & Proteins: 6 cups (48 ounces) chicken broth, 1½ pounds boneless, skinless chicken breasts (cut into bite-sized cubes).
- Other: 6 ounces egg noodles, 1 can (13.5 ounces) unsweetened coconut milk, Kosher salt and black pepper (to taste), Fresh parsley (for garnish).
Instructions
- Step 1: Sauté Aromatics
- In a large pot over medium heat, add olive oil. Once shimmering, add onion, carrots, and celery. Cook until vegetables are softened and onion is translucent, about 5–6 minutes.
- Step 2: Bloom Spices
- Stir in garlic, turmeric, ginger, and cumin. Cook for 1 minute, until fragrant.
- Step 3: Simmer Base
- Pour in the chicken broth and stir to combine. Add the chicken pieces and bring to a low simmer.
- Step 4: Cook Chicken
- Cover and simmer for 15–20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Step 5: Finish Soup
- Add the egg noodles and coconut milk. Simmer uncovered for 6–8 minutes, stirring occasionally, until noodles are tender.
- Step 6: Season
- Season with salt and black pepper to taste.
- Step 7: Serve
- Ladle into bowls and serve hot, garnished with fresh parsley.
Zusatztipps für die Zubereitung
Use a large soup pot and a wooden spoon or spatula for even cooking of the vegetables and spices. To ensure food safety, verify that the chicken reaches an internal temperature of 165°F before adding the noodles and milk. Always check labels for potential allergens, especially regarding egg and coconut.
Varianten und Anpassungen
For a gluten-free version, substitute the egg noodles with your favorite gluten-free pasta. If you prefer a vegetarian meal, replace the chicken with chickpeas and use vegetable broth instead of chicken broth.
Serviervorschläge
Ladle the hot soup into deep bowls and garnish generously with fresh parsley. For extra flavor, add a squeeze of fresh lemon juice before serving. This soup pairs beautifully with crusty bread or a crisp white wine.
Save Whether you are looking for a dairy-free dinner or a cozy meal to warm you up, this Ginger Turmeric Chicken Soup is a flavorful and satisfying choice for any occasion.
Questions & Answers
- → Can I make this gluten-free?
Yes, simply substitute the egg noodles with your favorite gluten-free pasta or rice. The rest of the ingredients are naturally gluten-free.
- → How long does this soup keep in the refrigerator?
Store in an airtight container for up to 4 days. The noodles may absorb some liquid, so add a splash of broth when reheating.
- → Can I freeze this soup?
Freeze without the noodles for best results. Add freshly cooked noodles when reheating. Keeps frozen for up to 3 months.
- → What can I use instead of chicken?
Chickpeas work beautifully for a vegetarian version. Use vegetable broth instead of chicken broth and add chickpeas during the last 10 minutes of simmering.
- → Is this soup spicy?
No, the ginger and turmeric provide warming flavors rather than heat. If you prefer some spice, add a pinch of red pepper flakes with the other spices.
- → Can I use light coconut milk?
Yes, light coconut milk works well if you prefer a lighter version. Full coconut milk creates a richer, creamier broth.