Description
This Turmeric Chicken Noodle Soup is a vibrant and nourishing bowl of comfort, infused with anti-inflammatory turmeric, fresh ginger, and hearty butternut squash. Tender shredded chicken breast simmers in a creamy coconut milk and chicken broth base, balanced by nutritious kale and a splash of lemon juice. Perfect for a healthy, warming meal that combines bold spices with delicate flavors and optional ramen noodles for a satisfying finish.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 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
Main Ingredients
- 3 cups butternut squash, diced into 1/2” cubes
- 1 1/2 lbs boneless, skinless chicken breast
- 4 cups chicken broth
- 1 (15 oz) can full fat coconut milk
- 4 cups chopped kale
- 1/4 cup freshly squeezed lemon juice
Optional
- 12 oz ramen noodles
Instructions
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium-low heat. Once the oil is hot, add the diced yellow onion and cook for 5 minutes until softened. Then add the minced garlic, diced butternut squash, fresh ginger, kosher salt, black pepper, and ground turmeric. Stir to combine and let the flavors meld for a minute or two.
- Simmer Chicken and Broth: Pour in the full-fat coconut milk and chicken broth. Add the boneless, skinless chicken breasts to the pot. Increase the heat to bring the mixture to a boil, then reduce to a simmer and cover. Cook for about 20 minutes or until the chicken is thoroughly cooked and tender.
- Shred Chicken: Remove the chicken breasts from the soup. Using a stand mixer fitted with a paddle attachment, shred the chicken breasts until finely pulled apart. Alternatively, shred the chicken manually using two forks.
- Combine Ingredients: Return the shredded chicken to the soup pot. Add the chopped kale and freshly squeezed lemon juice. Stir gently and cook on low heat until the kale is wilted, about 3-5 minutes.
- Cook Noodles (Optional): In a separate pot, bring water to a boil and cook the ramen noodles according to the package instructions. Drain the noodles and add them into the soup just before serving, or serve separately as preferred.
- Serve and Enjoy: Ladle the turmeric chicken noodle soup into bowls and enjoy a warm, nutrient-packed meal.
Notes
- If you prefer a spicier kick, add a pinch of crushed red pepper flakes when sautéing the aromatics.
- For a lower-fat version, substitute coconut milk with light coconut milk or additional chicken broth.
- Fresh turmeric root can be used instead of ground turmeric for a brighter flavor.
- Kale can be swapped with spinach or Swiss chard based on preference.
- For gluten-free noodles, substitute ramen with rice noodles or zucchini noodles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
