Save Warm up with Ginger Turmeric Chicken Soup, a cozy and nourishing dish that blends comforting flavors with vibrant spices. This easy-to-make hearty soup features tender chicken, aromatic vegetables, and the warmth of turmeric and ginger, all finished with creamy coconut milk for a satisfying meal that yields 6 servings in just 45 minutes.
Save I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
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This fusion comfort food is designed to soothe and nourish. The earthy tones of ground turmeric and cumin perfectly complement the slight zing of ground ginger, creating a vibrant golden broth that is as beautiful as it is flavorful.
Ingredients
- Vegetables: 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)
- Spices: 1 teaspoon ground turmeric, 1 teaspoon ground ginger, ¼ teaspoon ground cumin
- Broth & Proteins: 6 cups (48 ounces) chicken broth, 1½ pounds boneless, skinless chicken breasts (cut into bite-sized cubes)
- Other: 6 ounces egg noodles, 1 can (13.5 ounces) unsweetened coconut milk, Kosher salt and black pepper (to taste), Fresh parsley (for garnish)
Instructions
- Step 1
- In a large pot over medium heat, add olive oil. Once shimmering, add onion, carrots, and celery. Cook until vegetables are softened and onion is translucent, about 5–6 minutes.
- Step 2
- Stir in garlic, turmeric, ginger, and cumin. Cook for 1 minute, until fragrant.
- Step 3
- Pour in the chicken broth and stir to combine. Add the chicken pieces and bring to a low simmer.
- Step 4
- Cover and simmer for 15–20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Step 5
- Add the egg noodles and coconut milk. Simmer uncovered for 6–8 minutes, stirring occasionally, until noodles are tender.
- Step 6
- Season with salt and black pepper to taste.
- Step 7
- Ladle into bowls and serve hot, garnished with fresh parsley.
Zusatztipps für die Zubereitung
To ensure the best results, use a meat thermometer to confirm the chicken has reached an internal temperature of 165°F (74°C). When simmering the noodles, stir occasionally to prevent them from sticking to the bottom of the pot.
Varianten und Anpassungen
For a gluten-free version, substitute the egg noodles with your favorite gluten-free pasta. If you prefer a vegetarian version, replace the chicken with a can of chickpeas and use vegetable broth instead of chicken broth.
Serviervorschläge
For an extra layer of brightness, add a squeeze of fresh lemon juice just before serving. This soup pairs perfectly with a side of crusty bread or a glass of crisp white wine.
Save Whether you are looking for a healthy weeknight dinner or a cozy meal to share with friends, this Ginger Turmeric Chicken Soup is sure to become a favorite in your kitchen.
Recipe FAQ
- → Can I make this soup ahead of time?
Yes, prepare up to 3 days in advance. Store in an airtight container and reheat gently on the stovetet, adding a splash of broth if needed.
- → What can I substitute for egg noodles?
Rice, gluten-free pasta, or white beans work beautifully. For keto options, try zucchini noodles or omit the starch entirely.
- → How spicy is this soup?
Mild and warming rather than hot. The ginger and turmeric provide gentle warmth without significant heat. Add red pepper flakes if you prefer more spice.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. Leave out noodles if freezing—add fresh noodles when reheating to prevent mushiness.
- → What type of chicken works best?
Boneless skinless breasts stay tender. Thighs offer more richness but may increase cooking time slightly. Cut into uniform 1-inch cubes for even cooking.
- → Is full-fat or light coconut milk better?
Full-fat creates a richer, creamier texture. Light coconut milk works but yields a thinner broth. Choose based on your preference for richness and calories.