Warm up your taste buds with this delicious Ginger Turmeric Chicken Soup. Packed with flavorful ingredients and easy to make, this soup is perfect for a cozy night in or meal prep for the week ahead.
Why You’ll Love This Recipe?
- The combination of ginger, turmeric, and coconut milk creates a rich and aromatic broth that is both comforting and nutritious.
- Quick and easy to prepare, this soup is perfect for busy weeknights or lazy weekends.
- With the option to customize ingredients and adjust seasoning to your taste, this recipe is versatile and adaptable to different dietary needs.
Ingredient Notes:
- The extra virgin olive oil adds a hint of richness to the soup base without overpowering the other flavors.
- Turmeric and ginger provide anti-inflammatory properties and a warm, earthy taste to the broth.
- Coconut milk adds a creamy texture and subtle sweetness to the soup, but can be substituted with a dairy-free alternative.
Step-by-Step Instructions:
- In a large pot, heat the olive oil and sauté the onion, carrots, celery, and garlic until softened.
- Add the turmeric, ginger, cumin, and chicken broth to the pot and bring to a simmer.
- Stir in the chicken cubes and cook until they are fully cooked through.
- Add the egg noodles and coconut milk, cooking until the noodles are tender.
- Season with salt and pepper to taste, then garnish with fresh parsley before serving.
Helpful Tips:
- For a richer flavor, use homemade chicken broth or stock instead of store-bought.
- To make this soup vegetarian, substitute the chicken with tofu or chickpeas for added protein.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
Expert Tips for the Best Results:
- To enhance the flavor profile, add a splash of fresh lemon juice before serving for a burst of citrus brightness.
- Experiment with different herbs and spices such as coriander or paprika to customize the taste to your liking.
- For a thicker soup, blend a portion of the broth and vegetables before adding the chicken and noodles.
Serving Suggestions:
Pair this Ginger Turmeric Chicken Soup with a side of crusty bread or a fresh green salad for a well-rounded meal. Serve with a glass of chilled white wine or a warm cup of herbal tea for the ultimate comfort experience.
Storage and Reheating Tips:
To store leftovers, allow the soup to cool completely before transferring it to airtight containers. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to maintain the soup’s consistency.
Frequently Asked Questions:
- Can I use chicken thighs instead of chicken breasts?
Yes, you can use chicken thighs for a richer and more flavorful soup. - Is it necessary to use coconut milk?
While coconut milk adds a creamy texture and subtle sweetness, you can substitute it with a dairy-free alternative or omit it altogether. - Can I freeze this soup?
Yes, this soup freezes well. Just be sure to cool it completely before transferring it to freezer-safe containers.
Conclusion:
Warm up your kitchen and your soul with this comforting Ginger Turmeric Chicken Soup. Easy to make and bursting with flavor, this soup is sure to become a new favorite in your meal rotation. Don’t forget to share your feedback and enjoy every spoonful of this delightful dish!
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Ginger Turmeric Chicken Soup Recipe
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4–6 servings 1x
- Category: Main-course
- Method: Stovetop
- Diet: Gluten Free
Description
This Ginger Turmeric Chicken Soup Recipe is a comforting and flavorful dish packed with aromatic spices and tender chicken. The addition of coconut milk adds a creamy richness to the soup, making it a perfect meal for chilly days.
Ingredients
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, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook until vegetables are softened.
- Add Spices and Broth: Stir in turmeric, ginger, cumin, and chicken broth. Bring to a boil.
- Cook Chicken and Noodles: Add chicken cubes and egg noodles. Simmer until chicken is cooked through and noodles are tender.
- Finish Soup: Stir in coconut milk and season with salt and pepper. Cook until heated through.
- Serve: Ladle the soup into bowls, garnish with parsley, and serve hot.
Notes
- Ensure the chicken is cooked through by checking it reaches an internal temperature of 165°F.
- Feel free to substitute egg noodles with gluten-free noodles to accommodate dietary restrictions.
- Adding a squeeze of fresh lemon juice before serving can brighten the flavors.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg