Description
A comforting and hearty chicken noodle soup with a rich flavor and creamy texture.
Ingredients
Scale
- 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 chicken broth (48 ounces)
- 1 ½ pounds boneless skinless chicken breasts, cut into bite-sized cubes
- 6 ounces egg noodles
- 1 can (13 ounces) unsweetened coconut milk
- Kosher salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
- In a large pot over medium heat, add olive oil. Once hot and shimmering, add onion, carrots, and celery. Cook until the vegetables are softened and the onion is translucent, about 5-6 minutes.
- Stir in the garlic, turmeric, ginger, and cumin. Cook for 1 more minute.
- Pour in the chicken broth and stir to combine. Add the chicken and bring to a low simmer.
- Cover and simmer for 15-20 minutes, or until the chicken is fully cooked to an internal temperature of 165°F.
- Add the egg noodles and coconut milk. Simmer uncovered for 6-8 minutes, stirring occasionally, until the noodles are tender.
- Season with salt and pepper to taste.
- Ladle into bowls and serve hot, garnished with parsley.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- For a thicker consistency, reduce the amount of chicken broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg