Creamy Coconut Chicken Noodle Soup

Despite spring being in full swing in Colorado, we recently had some wet, cool weather that left one seeking warm slippers and a nice bowl of something hot and delicious. Enter this absolutely scrumptious play on classic chicken noodle soup. The coconut milk adds a dimension of creaminess that makes an already tasty soup all the more delectable.

We know what you’re thinking, “great, another coconut milk based Thai soup!” Nope, not this time. You see, coconut milk doesn’t always have to be fused with Indian or Thai flavors. Don’t get us wrong, we love deliciously spicy Asian cuisine, but you don’t have to box yourself into a specific food genre because of one ingredient. So, the big difference with this creamy coconut milk soup is that its co-flavor is Italian seasoning. What!? Coconut milk with Italian seasoning?! Sacrilege! Blasphemy! No no friends, trust us, this soup is a simple and delicious alternative to the traditional chicken noodle soup. Not that we’ve excluded any of the things that make traditional chicken noodle soup good. That’s not how we roll!


Creamy Coconut Chicken Noodle Soup

  • Servings: 8-10
  • Print

A coconut milk twist on classic chicken noodle soup


-(12 cups) Chicken broth

-(1) Large yellow onion, chopped

-(4) Carrots, diced

-(4) Celery stalks, diced

-(1 T. or 3 cloves) Garlic, minced

-(1 1/2 T.) Refined coconut oil

-(2 1/2 T.) Italian seasoning

-(1 1/2 t.) Black pepper

Salt to taste

-(1) 16 oz. package of extra wide egg noodles

-(1) Rotisserie chicken, meat removed from bones and chopped

-(2 cans) Coconut milk


Heat the coconut oil in a large soup pot over medium heat. Add the onions and cook till translucent, about 5 minutes. Add the garlic and saute 1 minute. Add the carrots and celery and saute an additional 4 minutes. Add the broth, Italian seasoning, and black pepper and bring the pot to a boil. Place a lid on the pot to speed this up. Reduce the heat and simmer for about 15 to 20 minutes or until the carrots and celery are just soft to bite. Add the package of egg noodles and continue the soup at a high simmer, stirring occasionally, until the noodles are cooked (probably about 10 minutes). Add this point, taste and add salt if needed. Note that you’ll want the soup just a tad on the salty side at because you’ll be adding to cans of coconut milk. Add the coconut milk and chopped chicken. Continue to stir and heat through. Serve and enjoy!




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