Description
This turmeric chicken noodle soup combines shredded chicken, tender butternut squash, and kale in a rich, flavorful and healing coconut turmeric broth. It's filling, tasty, and perfect for a cozy fall or winter weeknight.
Ingredients
- 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
- 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
- Add oil to a large soup pot or dutch oven over medium low heat. Once the oil is heated, add onions and cook for 5 minutes, then add garlic, butternut squash, ginger, salt, pepper, and turmeric.
- Add coconut milk, chicken broth and chicken breasts. Bring to a boil, then reduce to a simmer and cover. Cook until chicken breasts are done, about 20 minutes. Move chicken breasts to a stand mixer and use the paddle attachment to shred. You can also use two forks to shred the chicken.
- Add chicken back to your soup pot and add in the chopped kale and lemon juice. Stir, and cook on low until kale is wilted.
- In a separate pot, bring water to a boil and cook your noodles according to package instructions. Add noodles to your soup and enjoy!
Notes
Storage: Kept refrigerated in an airtight container, this soup will keep for 5-7 days in the fridge. You don't need to store the noodles separately, but you may need to add in extra broth when reheating. You can also freeze the soup in an airtight container, and it will keep for 3-6 months.
Make sure to cook the pasta separately, otherwise it will soak up too much of the liquid in the soup. We like to ladle the soup into bowls, then add pasta just before serving.
Add the kale in at the very end so that it doesn't overcook. You just want it to be wilted, not overcooked.
Noodles: We used ramen noodles, but you can feel free to use whatever noodles you're a fan of. You can also use rice, orzo, or pasta.
Vegetarian: If you want to make this soup vegetarian, omit the chicken and add in cubes of tofu or white beans when you add in the kale.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 444
- Sugar: 4.1 g
- Sodium: 671.2 mg
- Fat: 18.2 g
- Carbohydrates: 44.2 g
- Fiber: 3.2 g
- Protein: 27.9 g