A comforting bowl featuring tender chicken, vibrant turmeric, ginger, and creamy coconut milk in a rich, aromatic broth.
# What Goes In:
→ 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 chicken broth (48 ounces)
10 - 1½ pounds boneless skinless chicken breasts, cut into bite-sized cubes
→ Other
11 - 6 ounces egg noodles
12 - 1 can unsweetened coconut milk (13.5 ounces)
13 - Kosher salt and black pepper to taste
14 - Fresh parsley for garnish
# How to Make It:
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 until vegetables soften and onion becomes translucent.
02 - Stir in minced garlic, ground turmeric, ground ginger, and cumin. Cook for 1 minute until fragrant, being careful not to burn the spices.
03 - Pour in chicken broth and stir to combine. Add cubed chicken breasts and bring mixture to a low simmer.
04 - Cover pot and simmer for 15–20 minutes until chicken is fully cooked through, reaching an internal temperature of 165°F.
05 - Add egg noodles and coconut milk. Simmer uncovered for 6–8 minutes, stirring occasionally, until noodles are tender. Season with salt and black pepper to taste.
06 - Ladle soup into bowls and serve hot, garnished with fresh parsley.
