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Ginger Turmeric Chicken Soup Recipe

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★★★★★

4.7 from 99 reviews

A flavorful and nourishing Ginger Turmeric Chicken Soup featuring tender chicken, aromatic spices, and creamy coconut milk. This comforting soup combines the anti-inflammatory benefits of ginger and turmeric with wholesome vegetables and egg noodles, making it a perfect dish for chilly days or when you need a healthful boost.

Ingredients

Scale

Soup Base

  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and sliced
  • 2 ribs celery, diced
  • 2 teaspoons garlic, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cumin
  • 6 cups (48 ounces) chicken broth

Main Ingredients

  • 1 ½ pounds boneless skinless chicken breasts, cut into bite-sized cubes
  • 6 ounces egg noodles
  • 1 can (13.5 ounces) unsweetened coconut milk

Seasoning and Garnish

  • Kosher salt, to taste
  • Black pepper, to taste
  • Fresh parsley, for garnish

Instructions

  1. Sauté the Aromatics: Heat the extra virgin olive oil in a large pot over medium heat. Add the diced yellow onion, sliced carrots, and diced celery. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 5-7 minutes.
  2. Add Garlic and Spices: Stir in the minced garlic, ground turmeric, ground ginger, and ground cumin. Cook for an additional 1-2 minutes until the spices are fragrant, taking care not to burn the garlic.
  3. Pour in the Broth: Add the 6 cups of chicken broth to the pot. Bring the mixture to a gentle boil, then reduce to a simmer.
  4. Cook the Chicken: Add the bite-sized chicken breast cubes to the simmering broth. Cook for about 10-12 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F.
  5. Cook the Noodles: Add the egg noodles to the pot and cook according to package instructions, usually 6-8 minutes, until tender but still firm.
  6. Add Coconut Milk: Stir in the can of unsweetened coconut milk to the soup. Simmer for an additional 2-3 minutes to allow flavors to meld and the soup to heat through.
  7. Season and Garnish: Taste the soup and season with kosher salt and black pepper as needed. Ladle the soup into bowls and garnish with fresh parsley. Optionally, add a squeeze of fresh lemon juice before serving to brighten the flavors.

Notes

  • Ensure the chicken is cooked through by checking it reaches an internal temperature of 165°F.
  • Feel free to substitute egg noodles with gluten-free noodles to accommodate dietary restrictions.
  • Adding a squeeze of fresh lemon juice before serving can brighten the flavors.

Keywords: ginger turmeric chicken soup, chicken soup recipe, turmeric soup, coconut milk soup, healthy chicken soup, comforting soup

Find it online: https://mjrecipe.com/ginger-turmeric-chicken-soup-recipe/