A comforting soup blending tender chicken with vibrant turmeric, ginger, and creamy coconut milk for a nourishing meal.
# Components:
→ Vegetables & Aromatics
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
# Method:
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 soften and onion becomes translucent.
02 - Add minced garlic, ground turmeric, ground ginger, and ground cumin to the pot. Stir constantly for 1 minute until spices become fragrant, taking care not to burn the garlic.
03 - Pour in chicken broth and stir to combine, scraping up any browned bits from the bottom. 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 and reaches an internal temperature of 165°F.
05 - Stir in egg noodles and coconut milk. Continue simmering uncovered for 6-8 minutes, stirring occasionally to prevent sticking, until noodles are tender.
06 - Remove from heat. Season with kosher salt and black pepper to taste. Ladle hot soup into bowls and garnish with fresh parsley before serving.
