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.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté until translucent, about 3-4 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 4

Add the chicken pieces to the pot and cook until lightly browned on all sides, about 5 minutes.

Step 5

Sprinkle the curry powder, turmeric, and coriander over the chicken, stirring well to coat evenly with the spices.

Step 6

Pour in the chicken broth and coconut milk, stirring to combine.

Step 7

Add the sliced carrots and red bell pepper to the pot.

Step 8

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.

Step 9

Add the noodles to the pot and cook for the recommended time on the package, usually 5-7 minutes, until tender.

Step 10

Stir in the baby spinach, lime juice, salt, and black pepper. Allow the spinach to wilt for 1-2 minutes.

Step 11

Taste the soup and adjust the seasoning with more salt or lime juice as desired.

Step 12

Serve the soup hot, garnished with fresh cilantro if using.

Nutrition Facts

Serving size	(2882.3g)

Amount per serving	% Daily Value*
Calories	1829.0

Total Fat 83.3g	0%
Saturated Fat 19.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 525.6mg	0%
Sodium 5883.8mg	0%
Total Carbohydrate 115.3g	0%
Dietary Fiber 14.1g	0%
Total Sugars 39.4g
Protein 152.2g	0%

Vitamin D 31.8IU	0%
Calcium 369.5mg	0%
Iron 19.4mg	0%
Potassium 3639.6mg	0%

*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.

Source of Calories

Fat: 41.2%

Protein: 33.5%

Carbs: 25.3%