Yesterday was the first day of spring. So. I made soup. Naturally.
I am beyond thrilled that we are officially out of the winter season, BUT it is still quite chilly around these parts. Which makes soup still totally appropriate.
This particular soup is nice and light, anyway. Perfectly acceptable for the first chilly days of spring. It’s my take on classic chicken noodle. I love the classic but wanted to spice things up a bit. Literally.
This version has all the good stuff in the classic version (chicken, noodles, veggies, and broth), but it also has the fun addition of coconut milk, fresh ginger and turmeric, spices, and hot sauce. The end result is delicious and just as comforting as the original.
Perhaps my favorite part about this soup is how nourishing it is. It is chock full of immune-boosting and anti-inflammatory ingredients – all good for anytime you’re not feeling 100% or when sickness is on the rise, especially as we transition from the cold to warmer months.
Ingredients You’ll Need to Make this Spicy Coconut Chicken Noodle Soup
- Coconut oil
- Onion, carrots, and celery – the trifecta of flavor for most soups and stews. Particularly important in chicken noodle!
- Red bell pepper – for added vitamin C.
- Fresh garlic, ginger, and turmeric – not only are these important for flavor reasons, but all three have been said to give a boost of immunity and anti-inflammatory benefits. If possible, use the fresh version of all three for maximum benefit.
- Ground coriander
- Chicken bone broth – whenever I am making a brothy soup and using store-bought stock, I opt for bone broth. Not only does it taste much better, but it is rumored to be extra nutritious and good for the gut!
- Canned coconut milk
- Chicken breasts or tenders
- Wide egg noodles
- Hot sauce
- Chives – my personal fave here, but feel free to play around with fresh herbs. Cilantro, parsley, or basil would all be lovely here!
- Lemon – an important flavor component! The lemon brightens up the flavors of this soup while adding an extra boost of vitamin C.
If you are a superwoman (or man) in the kitchen, feel free to make your own chicken stock. If you’re more like me and struggle to find the time to make stock from scratch, using a good quality bone broth from the store works just fine here (and in all the soups I share on this blog). If you’re usually tight on time like me, then stick with what’s easy. Store-bought bone broth is super flavorful (tastes like homemade), extra nutritious, and touts some gut-boosting health properties. All important when making chicken noodle soup!
I love the addition of coconut here. We use both coconut oil and coconut milk in this recipe and both add a luxurious flavor and creaminess to the soup. It still is a light and brothy soup, but with a touch of creaminess. It’s an added layer of comfort. Again, very important when making or eating chicken noodle soup. Right?
A few dashes of hot sauce and a nice sprinkling of fresh herbs takes this bowl of soup over the top. You can use any combination you like. I love chives here, but you could use cilantro, basil, or parsley. All would be lovely! Whatever you do, don’t skip the fresh herbs entirely. They add a nice fresh “pop” to the dish.
Speaking of, a fresh squeeze of lemon also is very important here. Not only does it add to that fresh “pop” of flavor experience, but it brightens up the otherwise rich flavors of the soup AND adds another dose of vitamin C right at the end of cooking. Don’t skip it!
I do believe in the power of food to heal and protect – chicken noodle soup is one of those magical dishes that we crave when we’re sick or in need of extra comfort. There’s a reason for it!
Spring or not, it’s going to take me awhile to get off the soup train. I think I might be a passenger for life.
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Spicy Coconut Chicken Noodle Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Spicy Coconut Chicken Noodle Soup is a bowl of comfort that is as nourishing as it is delicious. Creamy coconut and immune-boosting ingredients such as fresh garlic, ginger, turmeric, lemon, and bone broth really make this one special. It’s your mom’s chicken noodle soup but with the flavor turned way up!
Ingredients
- 1 tablespoon coconut oil
- 1 large onion, finely diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 red bell pepper, diced
- 4 garlic cloves, finely minced
- 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
- 1 tablespoon grated fresh turmeric (or 1 teaspoon ground turmeric)
- 1/2 teaspoon ground coriander
- 6 cups chicken bone broth (see NOTE)
- 1 (15-oz) can coconut milk
- 1 lb chicken breasts/tenders, cut into 1-inch cubes
- 8 oz wide egg noodles
- Hot sauce, to taste
- Salt and pepper, to taste
- 1/4 cup chives, chopped
- 1 lemon
Instructions
- In a large, heavy-bottomed pot, heat the coconut oil and add the onion. Cook for a couple minutes or until the onion is beginning to soften.
- Add in the carrots, celery, and bell pepper. Add a generous pinch of salt and cook for 6-8 minutes, until soft and fragrant.
- Add the garlic, ginger, turmeric, and coriander and stir to combine. Cook for another minute.
- Stir in the chicken broth and coconut milk and bring to a simmer. Once simmering, add in the chicken, some more salt and some black pepper, and a few dashes of the hot sauce. Simmer for 10 minutes.
- Add the egg noodles to the pot and cook for another 5 minutes. Once the noodles are done, check for seasonings and adjust as needed.
- Just before serving, stir in the chives and some lemon juice, to taste. I do the whole lemon because I love the tang and brightness it adds. Ladle into bowls and serve while hot. Garnish with additional lemon slices, hot sauce, or chives, if preferred.
Notes
- For broth-based recipes like this where I am not making the broth from scratch, I like to use a high-quality bone broth from the store. It makes a world of difference in the end flavor of the soup.
- If possible, use fresh ginger and turmeric here for the best flavor and maximum immune-boosting/anti-inflammatory benefits. Dried versions will work in a pinch!
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: soup
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
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