Ginger Turmeric Chicken Soup

The first time I made this soup was during one of those gray February weeks when everyone in my house seemed to be fighting off something. The grocery store run was quick and desperate, but the combination of ginger and turmeric turning the broth into this golden healing potion felt like a small victory against winter.

My neighbor smelled it simmering through the open window and showed up with a loaf of sourdough. We ended up eating on her back porch wrapped in blankets, and she admitted shed never had yellow soup before but now understands the obsession. Sometimes the best meals happen when you least expect them.

Ingredients

• Extra virgin olive oil: Creates the foundation for sautéing your vegetables into sweetness
• Yellow onion, carrots, celery: The classic trio that builds depth and sweetness in every spoonful
• Garlic: Add it with the spices so it blooms without burning
• Ground turmeric: Gives that signature golden color and earthy warmth
• Ground ginger: Provides that familiar zing and comfort
• Ground cumin: Adds subtle complexity that rounds out the brighter spices
• Chicken broth: Use a good quality one since its the main liquid
• Chicken breasts: Cut into even pieces so everything cooks at the same rate
• Egg noodles: They soak up the golden broth beautifully
• Coconut milk: Creates that silky finish and balances the spices
• Kosher salt and black pepper: Season at the end since the coconut milk will mellow everything
• Fresh parsley: Adds a bright pop against all that yellow

Instructions

Build your flavor base:

Heat olive oil in a large pot over medium heat until it shimmers then add onion, carrots, and celery, cooking until softened and fragrant, about 5 to 6 minutes.

Bloom the spices:

Stir in garlic, turmeric, ginger, and cumin and cook for just 1 minute until the spices become incredibly fragrant and toast slightly.

Create the broth:

Pour in the chicken broth, stirring to lift any browned bits from the bottom, then add chicken pieces and bring everything to a gentle low simmer.

Cook the chicken through:

Cover and let simmer for 15 to 20 minutes until chicken is fully cooked and reaches 165°F.

Add noodles and creaminess:

Stir in egg noodles and coconut milk, simmering uncovered for 6 to 8 minutes until noodles are tender.

Season and serve:

Taste and season with salt and pepper, ladle into bowls, and finish with fresh parsley.

Pin it

This became my go to sick day soup after my daughter requested it over chicken noodle soup last fall. Something about the combination feels like a gentle hug in a bowl.

Make It Your Own

Squeeze fresh lemon juice right before serving to brighten all those warm spices and cut through the coconut milk richness.

Serving Ideas

A slice of crusty bread is perfect for soaking up every last drop, and a crisp white wine cuts through the coconut creaminess beautifully.

Simple Swaps

Chickpeas and vegetable broth make this completely vegetarian, and gluten free pasta works just as well as egg noodles if you need to accommodate dietary restrictions.

• Use light coconut milk if you want something less rich
• Shredded rotisserie chicken works in a pinch
• Extra vegetables like spinach or kale can be added at the end

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There is something deeply satisfying about a bowl of golden soup on a cold day, especially when it comes together this easily.

Recipe FAQs

→ How long does this soup take to make?

Total preparation and cooking time is 45 minutes: 15 minutes for prep work and 30 minutes for cooking. The soup simmers for about 20 minutes to cook the chicken thoroughly, then noodles and coconut milk are added for the final 6-8 minutes.

→ Can I make this gluten-free?

Yes, simply substitute the egg noodles with your favorite gluten-free pasta. All other ingredients are naturally gluten-free, making this an easy adaptation for those with gluten sensitivities.

→ Is there a vegetarian option?

Absolutely. Replace the chicken with chickpeas and swap the chicken broth for vegetable broth. The spices and coconut milk will still provide plenty of flavor and protein-rich substance.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. The noodles may absorb some liquid, so you may want to add a splash of broth when reheating. This soup also freezes well for up to 3 months.

→ What can I serve with this soup?

Crusty bread is perfect for soaking up the creamy broth. A crisp white wine complements the rich flavors beautifully. For a complete meal, add a simple green salad with a light vinaigrette.

→ Can I adjust the spice level?

The spices listed provide a mild, warming heat rather than spicy heat. To increase the intensity, add fresh minced ginger along with the ground version, or include a pinch of cayenne pepper when adding the other spices.