A hearty twist on turmeric soup, this Chicken Noodle Soup with Turmeric is a satisfying, filling comfort food that’s substantial enough for dinner.
I have a big appetite, so a simple bowl of soup doesn’t always cut it. Instead of relying on bread or sandwiches alongside my soup, I prefer to make soups hearty and filling.
Many of my soup recipes include generous toppings or chunky, satisfying ingredients—no one wants to be hungry again shortly after lunch. This version delivers both flavour and substance.
It’s a new year and I’m getting back on track with my trainer soon. After a busy period last year with long workdays and too many snacks, I’m ready to plan healthier meals and steady exercise. Lighter recipes on the blog will help with meal planning—if you’d like to see a roundup, I’m happy to share one.
The Chicken Noodle Soup with Turmeric Recipe:
Chicken Noodle Soup with Turmeric
Ingredients
Soup:
- 1 tbsp olive oil
- 2 skinless chicken breasts, chopped into bite-size chunks
- 1 onion, peeled and chopped
- 2 chilli peppers (1 finely chopped, 1 thinly sliced; I use Fresno)
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1 tbsp ground turmeric
- 2 tbsp smooth peanut butter
- 10 chestnut mushrooms, sliced (or your favourite mushroom)
- 500 ml (2 cups + 2 tbsp) chicken stock (use bouillon for gluten-free)
- 240 ml (1 cup) full-fat coconut milk
- 150 g (5.3 oz) dried medium egg noodles (or gluten-free rice noodles)
- 1 lime, juiced
- Pinch salt and pepper
- 1 small bunch spring onions (scallions), chopped into 1-inch chunks
- 2 tbsp cornflour (optional, to thicken)
To serve:
- Sliced chillies
- 1 tsp chilli flakes
Instructions
- Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook for about 5 minutes, turning regularly until sealed all over.
- Add the onion and the finely chopped chilli. Cook, stirring, for 5–6 minutes until the onion softens.
- Stir in the ground coriander, cumin, turmeric and peanut butter, coating the chicken evenly.
- Add the mushrooms, chicken stock and coconut milk. Bring to the boil, then reduce the heat and simmer for 20 minutes.
- While the soup simmers, cook the noodles according to the packet instructions (usually about 4 minutes). Drain and rinse under cold water to stop the cooking; drain again when cold.
- After the soup has simmered 20 minutes, add half the lime juice and a pinch of salt and pepper. Taste and adjust with more lime and seasoning if needed.
- Add the spring onions and cook for another minute or two to soften slightly. Stir in the cooked noodles and heat through for 1–2 minutes.
- If you prefer a thicker soup, mix 2 tbsp cornflour with 6 tbsp cold water and add a little at a time to the soup while stirring until you reach the desired thickness.
- Turn off the heat and divide the soup between four bowls. I find it easiest to place the noodles into the bowls first, then ladle the soup over them.
- Sprinkle with sliced chillies and chilli flakes before serving.
Notes
Nutrition
Carbohydrates: 29 g |
Protein: 19 g |
Fat: 17 g |
Saturated Fat: 9 g |
Cholesterol: 48 mg |
Sodium: 378 mg |
Fiber: 3 g |
Sugar: 4 g
Nutrition information is automatically calculated and should be used as an approximation.
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