Save to Pinterest Last February, when that endless winter had everyone feeling gray and sluggish, my sister dropped by with a brutal head cold and zero appetite. I threw together this soup in a panic, improvising with whatever I had in the pantry, and watched her actually finish a whole bowl before asking for seconds. The way the golden broth seemed to wake her up a little convinced me this was more than just dinner.
Now I keep these ingredients stocked like a kitchen insurance policy. Last week my neighbor came over looking exhausted after a long work stretch, and I made a double batch. We sat at the counter while it simmered, and she kept saying how good my kitchen smelled, like I'd been cooking all day instead of just 30 minutes.
Ingredients
- Extra virgin olive oil: Creates the foundation for building flavor from the bottom up
- Yellow onion: Becomes sweet and mellow as it cooks down
- Carrots and celery: Classic soup aromatics that add body and subtle sweetness
- Garlic: Freshly minced releases way more flavor than pre-minced
- Ground turmeric: Gives the soup that gorgeous golden color and earthy depth
- Ground ginger: Provides gentle warmth without being overpowering
- Ground cumin: Just enough to add a layer of complexity
- Chicken broth: Use a good quality one, it makes up most of the soup
- Chicken breasts: Cut into similar sized pieces so they cook evenly
- Egg noodles: They hold up beautifully in broth without getting mushy
- Coconut milk: Full fat makes the soup luxurious, light works if you prefer
- Kosher salt and black pepper: Taste at the end, coconut milk needs more salt than you'd expect
- Fresh parsley: Adds brightness and makes it look finished
Instructions
- Build your base:
- Heat olive oil in a large pot over medium heat until it shimmers, then add onion, carrots, and celery. Let them soften for about 5 to 6 minutes until the onion turns translucent and the kitchen starts smelling like something good is happening.
- Wake up the spices:
- Stir in garlic, turmeric, ginger, and cumin and cook for just 1 minute. You want the spices to become fragrant and bloom in the hot oil, not burn.
- Add the broth and chicken:
- Pour in the chicken broth, add the chicken pieces, and bring everything to a gentle low simmer. The liquid will turn a beautiful golden yellow as soon as the spices hit it.
- Let it cook together:
- Cover the pot and simmer for 15 to 20 minutes until the chicken is cooked through and reaches 165°F. The chicken will release some flavor into the broth as it simmers.
- Add noodles and creaminess:
- Stir in the egg noodles and coconut milk, then simmer uncovered for 6 to 8 minutes. The noodles should be tender and the broth will turn slightly creamy and pale gold.
- Season and serve:
- Taste and season generously with salt and pepper, then ladle into bowls and finish with fresh parsley. The parsley isn't just garnish, it adds a fresh note that balances the rich coconut milk.
Save to Pinterest My three year old nephew usually hates anything with visible spices, but he devoured this and kept pointing at the yellow broth saying 'gold soup.' Sometimes the best recipes are the ones that surprise you.
Making It Your Own
I've made this with rotisserie chicken in a pinch, adding it at the end just to warm through. The flavor is different but still wonderful. You can also add baby spinach or kale in the last two minutes for extra nutrition.
Storage and Reheating
This keeps beautifully in the refrigerator for up to four days. The noodles will absorb some broth as it sits, so just add a splash more liquid when reheating. It freezes well too, but I'd add the noodles fresh when you reheat so they don't get mushy.
Serving Suggestions
Crusty bread is practically mandatory for dunking. I also love squeezing fresh lemon juice into my bowl right before eating, it makes all the flavors pop and cuts through the richness of the coconut milk.
- Try red pepper flakes if you want some heat
- A drizzle of good olive oil on top adds a restaurant quality finish
- Fresh cilantro works instead of parsley if you prefer
Save to Pinterest There's something deeply satisfying about a pot of soup that looks as good as it makes you feel.
Recipe FAQs
- → What makes this soup so flavorful?
The combination of ground turmeric, ginger, and cumin creates a warm spice base, while garlic and aromatic vegetables build depth. Coconut milk adds richness and ties all the flavors together beautifully.
- → Can I make this soup ahead of time?
Yes, this soup reheats wonderfully. Store it in the refrigerator for up to 4 days or freeze for up to 3 months. Add fresh noodles when reheating if you prefer them al dente.
- → What can I serve with this soup?
Crusty bread makes an excellent companion for soaking up the creamy broth. A crisp white wine or light salad complements the rich flavors. For extra protein, add a side of roasted chickpeas.
- → How do I adjust the spice level?
The ginger and turmeric provide gentle warmth without intense heat. For more spice, add red pepper flakes or fresh minced ginger. For milder flavor, reduce the ground ginger slightly.
- → Can I make this vegetarian?
Absolutely. Replace the chicken with chickpeas or cubed tofu and swap chicken broth for vegetable broth. The coconut milk and spices create just as much flavor in the plant-based version.
- → What's the best way to store leftovers?
Cool completely before transferring to airtight containers. The noodles will absorb liquid as they sit, so add a splash of broth when reheating. Freeze without noodles for best texture.