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
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, 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