Hearty soup with tender chicken, aromatic vegetables, and warming spices finished with creamy coconut milk.
# What You'll 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 - ¼ teaspoon ground cumin
→ Broth & Proteins
09 - 6 cups (48 ounces) chicken broth
10 - 1½ 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
# Directions:
01 - Heat olive oil in a large pot over medium heat until shimmering. Add onion, carrots, and celery. Cook until vegetables are softened and onion is translucent, about 5–6 minutes.
02 - Stir in garlic, turmeric, ginger, and cumin. Cook for 1 minute until fragrant, being careful not to burn the spices.
03 - Pour in the chicken broth and stir to combine. Add the chicken pieces and bring to a low simmer.
04 - Cover and simmer for 15–20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
05 - Add the egg noodles and coconut milk. Simmer uncovered for 6–8 minutes, stirring occasionally, until noodles are tender.
06 - Season with salt and black pepper to taste. Ladle into bowls and serve hot, garnished with fresh parsley.
