A warming soup with tender chicken, aromatic spices, and creamy coconut milk perfect for cozy nights.
# Ingredient List:
→ 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
# Step-by-Step Instructions:
01 - Heat olive oil in a large pot over medium heat until shimmering. Add diced onion, sliced carrots, and diced celery. Cook for 5–6 minutes, stirring occasionally, until vegetables are softened and onions become translucent.
02 - Stir in minced garlic, ground turmeric, ground ginger, and ground cumin. Cook for 1 minute, stirring constantly, until spices become fragrant and well-combined with vegetables.
03 - Pour in chicken broth and stir to combine, scraping up any browned bits from the bottom of the pot. Add cubed chicken breasts and bring mixture to a gentle simmer.
04 - Cover pot and maintain a low simmer for 15–20 minutes. Cook until chicken is fully cooked through, reaching an internal temperature of 165°F when tested with a meat thermometer.
05 - Add egg noodles and coconut milk to the simmering soup. Cook uncovered for 6–8 minutes, stirring occasionally to prevent noodles from sticking, until noodles are tender and soup is heated through.
06 - Remove from heat. Season generously with kosher salt and freshly ground black pepper, adjusting to taste. Ladle hot soup into serving bowls and garnish with fresh parsley leaves.
