This Ginger Turmeric Chicken Soup is one of those recipes I make when I want something cozy and comforting. It’s a simple, golden soup with tender chicken, warm spices, and a creamy broth. Ginger and turmeric bring gentle warmth, and that beautiful color, and every spoonful feels soothing and nourishing. If you love classic Chicken Noodle Soup but want something a little different, this ginger turmeric version is a fresh, flavorful twist that still feels familiar.
Ingredients & Substitutions
- Extra Virgin Olive Oil: Used to sauté the vegetables and build the flavor base. Avocado oil or another neutral cooking oil works just as well.
- Vegetables (Onion, Carrots, Celery): This classic trio creates a flavorful, balanced soup base. You can swap in a white onion for the yellow onion, or add an extra carrot if you prefer a slightly sweeter broth.
- Garlic: Freshly minced garlic adds depth and aroma. Garlic paste or jarred minced garlic can be used in a pinch.
- Spices (Turmeric, Ginger, Cumin): Turmeric gives the soup its golden color, ginger adds gentle warmth, and cumin brings subtle earthiness. If you like a little more spice, feel free to add an extra pinch of ginger.
- Chicken Broth: If preferred, you can use low-sodium broth to control the salt content. Vegetable broth can be used if needed, although the flavor will be slightly lighter.
- Boneless Skinless Chicken Breasts: Cut into bite-sized pieces so they cook quickly and evenly. Boneless skinless chicken thighs are a great substitute and stay extra tender.
- Egg Noodles: Make the soup hearty and filling, and it is easy to make your own! Wide or medium egg noodles work well, or you can substitute another short pasta if that’s what you have.
- Unsweetened Coconut Milk: Adds a creamy finish without overpowering the spices. Heavy cream or half-and-half can be used for a richer broth if preferred.
- Kosher Salt & Black Pepper: Season to taste and adjust as the soup simmers.
- Fresh Parsley: Adds a fresh, herby finish right before serving. Cilantro or green onions are great alternatives.
FAQs
Can I make ginger turmeric chicken soup ahead of time?
Yes. This soup can be made a day ahead and reheated gently on the stovetop. The flavors deepen as it sits.
Can I use rotisserie chicken instead?
You can. Skip simmering the raw chicken and instead add shredded rotisserie chicken (or other cooked chicken) when you add the noodles, just long enough to heat through.
Is this soup spicy?
No, it’s warmly spiced but not spicy. The ginger and turmeric add flavor without heat.
Does the coconut milk make the ginger turmeric chicken soup taste like coconut?
No. The coconut milk mainly adds a creamy texture and helps balance the spices. Because it’s unsweetened and mixed with broth, the coconut flavor is very mild.
Can I use fresh ginger instead of ground ginger?
Yes. Fresh ginger works really well here. Use about 1 tablespoon of freshly grated ginger and add it with the garlic so it has time to cook and release its flavor.
Can I make this soup in a slow cooker?
Yes. Add everything except the noodles, coconut milk, salt, and pepper to the slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. Stir in the noodles and coconut milk during the last 20 to 30 minutes, then season to taste.
Serving Ideas
- With crusty bread or easy dinner rolls, perfect for dipping and soaking up the flavorful broth. My butter swim biscuits would also be a delicious pairing!
- Pair with a simple side salad to balance the warm, spiced soup.
- Brighten with a squeeze of fresh lemon juice just before serving to really lift the flavors.
- Add a sandwich, like my cowboy club sandwich, on the side to make it a complete meal.
- Serve with crackers (have you tried making sourdough crackers?) or garlic toast; this adds a little extra crunch and makes the meal feel special.
How To Store Ginger Turmeric Chicken Soup
Refrigerator: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop as it sits.
Freezer: For best texture, freeze the soup without the noodles in freezer-safe containers for up to 2 months. Add freshly cooked noodles when reheating.
Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add a splash of broth if the soup thickens.
Ginger Turmeric Chicken Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled, sliced
- 2 ribs celery, diced
- 2 teaspoons garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- ¼ teaspoon ground cumin
- 6 cups (48 ounces) chicken broth
- 1 ½ pounds boneless skinless chicken breasts, cut into bite-sized cubes
- 6 ounces egg noodles
- 1 can (13.5 ounces) unsweetened coconut milk
- Kosher salt and black pepper, to taste
- fresh parsley, for garnish
Instructions
- In a large pot over medium heat, add olive oil. Once hot and shimmering, add onion, carrots, and celery. Cook until the vegetables are softened and the onion is translucent, about 5-6 minutes.
- Stir in the garlic, turmeric, ginger, and cumin. Cook for 1 more minute.
- Pour in the chicken broth and stir to combine. Add the chicken and bring to a low simmer.
- Cover and simmer for 15-20 minutes, or until the chicken is fully cooked to an internal temperature of 165°F.
- Add the egg noodles and coconut milk. Simmer uncovered for 6-8 minutes, stirring occasionally, until the noodles are tender.
- Season with salt and pepper to taste.
- Ladle into bowls and serve hot, garnished with parsley.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I love the fresh, warm flavors in this soup. The turmeric and ginger give it such a cozy aroma, and the coconut milk makes the broth silky. I added a squeeze of lime at the end, and it was perfect.
Elizabeth
I was excited to try this soup because it sounded healthy, like it could zap any germs away! Well, it was so delicious that any health benefits would be just a bonus.
Stephanie
This soup is really good! It is creamy, flavorful, and not too heavy.
Bella
The soup was comforting and easy to make, but I found the turmeric and ginger a bit mild. Next time, I’d probably increase the spices slightly. Still, it was a healthy, filling meal.
