# Components:
→ Vegetables
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 minced garlic
→ Spices
06 - 1 teaspoon ground turmeric
07 - 1 teaspoon ground ginger
08 - 1/4 teaspoon ground cumin
→ Broth & Proteins
09 - 6 cups chicken broth
10 - 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized cubes
→ Other
11 - 6 ounces egg noodles
12 - 1 can (13.5 ounces) unsweetened coconut milk
13 - Kosher salt to taste
14 - Black pepper to taste
15 - Fresh parsley for garnish
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Once oil shimmers, add diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until vegetables are softened and onion becomes translucent.
02 - Stir in minced garlic, ground turmeric, ground ginger, and ground cumin. Cook for 1 minute while stirring constantly until the spices become fragrant.
03 - Pour chicken broth into the pot and stir thoroughly to combine all ingredients. Add chicken pieces and bring the mixture to a low simmer.
04 - Cover the pot and simmer for 15-20 minutes until chicken is fully cooked and internal temperature reaches 165°F. Stir occasionally to ensure even cooking.
05 - Add egg noodles and unsweetened coconut milk to the pot. Simmer uncovered for 6-8 minutes, stirring occasionally, until noodles are tender and soup is heated through.
06 - Taste the soup and season with kosher salt and black pepper as needed. Adjust seasonings to preference.
07 - Ladle soup into bowls and serve immediately while hot. Garnish each portion with fresh parsley.
