Print

Turmeric Chicken Noodle Soup Recipe

Print Recipe

★★★★★

4.4 from 61 reviews

This Turmeric Chicken Noodle Soup is a comforting and flavorful dish featuring tender shredded chicken, nutritious kale, and warm turmeric-infused broth. Enriched with butternut squash, garlic, and fresh ginger, it’s a wholesome meal perfect for chilly days or when you need a nourishing pick-me-up. The addition of coconut milk adds a creamy texture and subtle richness, while lemon juice brightens the flavors. Served with ramen noodles, this soup combines vibrant spices and fresh ingredients for a delicious and easy-to-make recipe.

Ingredients

Scale

Soup Base

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 6 cloves minced garlic
  • 1/2 tablespoon fresh ginger, finely minced (or 1 teaspoon ground ginger)
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 3 cups butternut squash, diced into 1/2” cubes
  • 4 cups chicken broth
  • 1 (15 oz) can full fat coconut milk
  • 1/4 cup freshly squeezed lemon juice

Protein and Greens

  • 1 1/2 lbs boneless, skinless chicken breast
  • 4 cups chopped kale

Noodles (Optional)

  • 12 oz ramen noodles

Instructions

  1. Sauté Aromatics and Vegetables: Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium-low heat. Once the oil is warm, add the diced yellow onion and cook for 5 minutes until softened and translucent. Then add the minced garlic, diced butternut squash, minced fresh ginger (or ground ginger), kosher salt, black pepper, and ground turmeric. Stir to combine and cook for an additional minute to release the spices’ aromas.
  2. Add Liquids and Cook Chicken: Pour in the coconut milk and chicken broth, then add the boneless skinless chicken breasts to the pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer and cover the pot. Let it cook until the chicken breasts are fully cooked through, about 20 minutes.
  3. Shred Chicken: Remove the cooked chicken breasts from the pot and place them in a stand mixer bowl fitted with a paddle attachment. Use the mixer on low speed to shred the chicken quickly and evenly. Alternatively, shred the chicken manually using two forks.
  4. Add Chicken, Kale, and Lemon: Return the shredded chicken to the soup pot. Stir in the chopped kale and freshly squeezed lemon juice. Cook the soup on low heat, stirring occasionally, until the kale is wilted and tender, about 5 minutes.
  5. Cook Noodles: In a separate pot, bring water to a boil and cook the ramen noodles according to the package instructions. Drain the noodles once cooked.
  6. Combine and Serve: Add the cooked noodles to the soup, stir to combine evenly, and serve warm. Enjoy your nourishing turmeric chicken noodle soup!

Notes

  • You can substitute kale with spinach or Swiss chard if preferred.
  • For extra heat, add a pinch of red chili flakes along with the turmeric.
  • If you want a thicker soup, reduce the amount of chicken broth or cook uncovered to evaporate some liquid.
  • To make the recipe gluten-free, use gluten-free noodles instead of ramen.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop.

Keywords: turmeric chicken soup, chicken noodle soup, healthy soup recipe, turmeric recipe, kale soup, coconut milk soup, butternut squash soup

Find it online: https://nataliereeve.com/turmeric-chicken-noodle-soup-recipe/