Curried Chicken Noodle Soup
Warm up with a comforting bowl of Curried Chicken Noodle Soup, a vibrant twist on classic chicken soup that is as satisfying as it is flavorful. This recipe combines tender chicken thighs, aromatic garlic and ginger, and a medley of warming spices like curry powder, turmeric, and coriander, creating a broth that bursts with exotic flavor. Coconut milk lends a creamy richness, balanced by fresh lime juice for a zesty finish, while colorful carrots, red bell peppers, and baby spinach add a nutritious, hearty touch. Made with your choice of egg noodles or rice noodles, this one-pot wonder comes together in just 45 minutes, making it ideal for busy weeknights or whenever you need a soul-soothing dinner. Perfect for meal prep or sharing with family, this curried twist on traditional chicken noodle soup is sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon curry powder
- 0.5 teaspoons ground turmeric
- 0.5 teaspoons ground coriander
- 6 cups chicken broth
- 1 cup coconut milk
- 2 medium carrots, thinly sliced
- 1 large red bell pepper, thinly sliced
- 6 ounces egg noodles or rice noodles
- 2 cups baby spinach
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the chicken pieces to the pot and cook until lightly browned on all sides, about 5 minutes.
Sprinkle the curry powder, turmeric, and coriander over the chicken, stirring well to coat evenly with the spices.
Pour in the chicken broth and coconut milk, stirring to combine.
Add the sliced carrots and red bell pepper to the pot.
Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15 minutes, allowing the flavors to blend and the vegetables to soften.
Add the noodles to the pot and cook for the recommended time on the package, usually 5-7 minutes, until tender.
Stir in the baby spinach, lime juice, salt, and black pepper. Allow the spinach to wilt for 1-2 minutes.
Taste the soup and adjust the seasoning with more salt or lime juice as desired.
Serve the soup hot, garnished with fresh cilantro if using.
Nutrition Facts
Calories |
1829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 5884 mg | 256% | |
| Total Carbohydrate | 115.3 g | 42% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 39.4 g | ||
| Protein | 152.2 g | 304% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 370 mg | 28% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3640 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
