Ginger Turmeric Chicken Soup (Printable)

Tender chicken combined with turmeric, ginger, and creamy coconut milk for a warm, flavorful dish.

# What you need:

→ 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 and black pepper to taste
14 - Fresh parsley for garnish

# How to make it:

01 - 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, approximately 5 to 6 minutes.
02 - Stir in garlic, turmeric, ginger, and cumin. Cook for 1 minute until fragrant.
03 - Pour in the chicken broth and stir to combine. Add the chicken pieces and bring to a low simmer.
04 - Cover and simmer for 15 to 20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
05 - Add the egg noodles and coconut milk. Simmer uncovered for 6 to 8 minutes, stirring occasionally, until noodles are tender.
06 - Season with salt and black pepper to taste.
07 - Ladle into bowls and serve hot, garnished with fresh parsley.

# Helpful Hints:

01 -
  • It comes together in under an hour, which means you can actually make this on a weeknight without losing your mind.
  • The coconut milk turns everything silky and warm without any heaviness, making it feel indulgent while still being genuinely good for you.
  • Turmeric and ginger do something magical here—they're not overpowering, just present enough to remind your body you're doing something kind for it.
02 -
  • Don't skip the one-minute spice blooming step—it transforms the turmeric and ginger from flat to three-dimensional, and that's where the real flavor lives.
  • If your coconut milk is thick on top, whisk it before adding so the creaminess distributes evenly instead of creating weird clumpy pockets.
03 -
  • Make this soup on Sunday and eat it all week—it actually tastes better as it sits because the spices deepen and settle into everything, so day four is sometimes better than day one.
  • If you're making it for someone who's under the weather, go easy on the black pepper and let the ginger and turmeric do the heavy lifting instead.
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