Save to Pins The first time I made this soup was during a particularly brutal February when everyone in my house seemed to be fighting off something. I stood at the stove, watching the turmeric turn the broth into this brilliant golden color, and suddenly the kitchen felt warmer than it had in weeks. My roommate wandered in, mug in hand, and said the spices smelled like actual magic. We ended up eating bowls of it while watching terrible movies on the couch, and something about that combination of ginger and coconut milk just made everything feel manageable again.
Last winter my neighbor mentioned she had been feeling under the weather, so I brought over a mason jar of this soup. She texted me two hours later saying she hadnt felt this good in days, and could I please share the recipe. Now whenever I make it, the smell of ginger hitting hot oil instantly transports me back to that tiny apartment kitchen where soup solved everything.
Ingredients
- Extra virgin olive oil: Creates the foundation for sautéing those aromatics until theyre fragrant and sweet
- Yellow onion: Diced small so it practically melts into the broth while adding essential sweetness
- Carrots: Sliced into rounds that hold their shape and add pops of color to every bowl
- Celery: Provides that classic soup flavor base and satisfying crunch in each spoonful
- Garlic: Minced fresh and added with the spices so it blooms without burning
- Ground turmeric: The star of the show giving this soup its signature golden color and anti-inflammatory properties
- Ground ginger: Adds warmth and zing that cuts through the rich coconut milk beautifully
- Ground cumin: Earthy undertones that tie all the spices together without overpowering
- Chicken broth: Use a good quality brand or homemade for the deepest flavor foundation
- Chicken breasts: Cut into bite-sized pieces so they cook quickly and stay tender
- Egg noodles: Add comforting heartiness and soak up all those gorgeous spices
- Coconut milk: Full fat cans create the silkiest most luxurious texture imaginable
- Kosher salt and black pepper: Essential for bringing all the flavors into harmony
- Fresh parsley: Sprinkled on top for a bright finish that cuts through the richness
Instructions
- Build your flavor foundation:
- Heat that olive oil in your large soup pot over medium heat until it shimmers and dances slightly. Toss in your onion carrots and celery cooking them until they soften and the onion turns translucent about 5 to 6 minutes.
- Wake up the spices:
- Stir in the garlic turmeric ginger and cumin watching as the turmeric instantly transforms everything into a brilliant gold. Let this cook for just 1 minute until your kitchen fills with the most incredible fragrance.
- Create the soup base:
- Pour in all 6 cups of chicken broth stirring to scrape up any flavorful bits from the bottom. Add your chicken pieces and bring everything to a gentle low simmer.
- Let it simmer together:
- Cover the pot and let it simmer for 15 to 20 minutes until the chicken is cooked through and tender. Youll know its done when the chicken reaches 165°F and the broth has taken on all those gorgeous spices.
- Add the noodles and creaminess:
- Toss in the egg noodles and pour in that can of coconut milk stirring gently to combine. Simmer uncovered for 6 to 8 minutes until the noodles are tender and the soup has thickened slightly.
- Season and serve:
- Taste and season with salt and pepper until everything pops just right. Ladle into bowls and sprinkle with fresh parsley watching the steam rise as you carry it to the table.
Save to Pins My sister called me last week completely exhausted from work and asked if I had any soup recipes that felt like a hug. I walked her through this one step by step over the phone and she sent me a photo of an empty bowl an hour later with the caption comfort in a bowl. Thats exactly what this soup is supposed to be.
Make It Your Own
Sometimes I add a squeeze of fresh lemon juice right at the end which brightens everything and makes the turmeric sing. A handful of fresh spinach stirred in during the last 2 minutes adds color and nutrition without changing the flavor profile. If you like heat a pinch of red pepper flakes with the other spices adds this gentle warmth that builds beautifully.
Perfect Pairings
A slice of crusty sourdough bread is absolutely mandatory for soaking up every last drop of that golden coconut spiked broth. For a lighter option a simple green salad with lemon vinaigrette balances the richness perfectly. I also love serving this with a crisp white wine like sauvignon blanc which cuts through the coconut milk beautifully.
Storage And Meal Prep
This soup actually tastes better the next day when all the spices have had time to mingle and deepen. Store it in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months though the noodles will soften considerably in the freezer. If you know you are freezing portions cook the noodles separately and add them when reheating to maintain texture.
- Reheat gently over low heat adding a splash of broth if needed
- The soup will thicken considerably as it sits so adjust broth accordingly
- Always stir from the bottom as the coconut milk can settle
Save to Pins There is something deeply comforting about a pot of soup bubbling away on the stove filling the whole house with warmth and promise. This recipe has become my go to for everything from sick days to dinner parties and I hope it finds a permanent place in your kitchen too.
Frequently Asked Questions
- → What makes this soup yellow?
The vibrant yellow color comes from ground turmeric, which also adds subtle earthy flavor and anti-inflammatory benefits.
- → Can I make this gluten-free?
Yes, simply substitute the egg noodles with your favorite gluten-free pasta or rice for a completely gluten-free version.
- → How spicy is this soup?
This soup has gentle warmth from ginger and spices but isn't overly spicy. The coconut milk helps balance and mellow the flavors.
- → Can I use chicken thighs instead of breasts?
Absolutely. Boneless chicken thighs work beautifully and may add extra richness. Just adjust cooking time to ensure they reach 165°F internally.
- → How long does this soup keep?
Store in an airtight container for up to 4 days in the refrigerator. The noodles may absorb liquid, so add extra broth when reheating if needed.
- → Can I freeze this soup?
Yes, though it's best to freeze without the noodles. Add fresh noodles when reheating to prevent them from becoming mushy.