Creamy Chicken Noodle Soup greets you like a warm hug on a chilly day — silky broth, tender shredded chicken, soft ribbons of ramen, and a gentle tropical note from coconut milk. This version swaps the usual dairy for coconut milk and layers flavor with turmeric and sweet paprika, making it bright, cozy, and just a little bit different. If you enjoy homemade comfort recipes and love experimenting with texture and spice, this soup is worth trying: it brings savory depth from rotisserie chicken (or quick-cooked breast), a touch of heat from mild hot sauce, and the satisfying slurp of ramen noodles. If you like aromatic twists, you might also enjoy a ginger-forward variation like the ginger-garlic chicken noodle soup for another comforting angle.
Ingredients & Equipment
Ingredients
- 1 tbsp coconut oil
- 1 red onion (chopped)
- 1 red bell pepper (chopped)
- 1 large carrot (cut into thin 2"-long pieces)
- 4 small cloves garlic (minced)
- 1 pinch Kosher salt (to taste)
- 1 can (400ml) coconut milk (shaken well)
- 2 cups shredded rotisserie chicken (or 450g raw chicken breast cut into thin slices.)
- 2 packages ramen noodles (without the seasoning)
- 1 tsp turmeric
- 1 tsp sweet paprika
- 1 tbsp mild hot sauce (adjust to taste)
- 1⅔ cup water or broth (chicken or vegetable)
Equipment
- Large skillet or sauté pan with lid
- Small pot for boiling carrots (or a steamer)
- Cutting board and a sharp knife
- Measuring spoons and a liquid measuring cup
- Wooden spoon or silicon spatula for stirring
- Tongs or slotted spoon for handling noodles and chicken
Helpful tools and optional extras
- Blender or immersion blender (for an extra-silky broth if desired)
- Baking tray (if you’d rather roast carrots or chicken)
- Instant-read thermometer (to check chicken reaches 165°F / 74°C)
- Soup ladle and bowls for serving
Notes
- Ramen here is used for texture and speed; if you prefer, swap in fresh egg noodles, udon, or broken spaghetti.
- Shredded rotisserie chicken is the fastest route and adds extra flavor; raw chicken breast works too and cooks quickly in the hot broth if cut thin.
- Coconut milk creates a creamy, dairy-free base, but you can substitute light cream or half-and-half if dairy is preferred.
Step-by-Step Instructions (with tips)
Prep and carrots
- Bring a small pot of water to a boil and add the carrot pieces. Let them cook until slightly tender (about 4–5 minutes), then drain and set aside.
Tip: For deeper flavor and a slightly caramelized note, roast the carrot pieces at 425°F (220°C) for 18–22 minutes with a drizzle of oil instead of boiling. Roasting brings out natural sweetness and adds dimension to the broth.
Sauté aromatics
2. In a large pan, heat the coconut oil over medium heat. Add the chopped red onion and sauté until soft and translucent, about 4–5 minutes.
Tip: Don’t rush onions — slowly sweating them brings out sweetness that balances the turmeric and paprika.
Add garlic
3. Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
Tip: If you like ginger, add a tablespoon of grated fresh ginger with the garlic for a warm, slightly spicy lift.
Add chicken, bell pepper, and spices
4. Stir in the shredded chicken and chopped red bell pepper. Sprinkle in the turmeric and paprika. Mix well to coat the chicken and vegetables in the spices.
Tip: If you’re starting with raw chicken slices, cook until edges are opaque and nearly done before adding liquids. Use the instant-read thermometer to make sure chicken reaches 165°F (74°C).
Combine carrots and hot sauce
5. Once everything is well mixed, add the boiled (or roasted) carrots, drizzle in the hot sauce, and continue stirring. Adjust the hot sauce amount to suit your tolerance for heat.
Tip: Smoke paprika can be used in place of sweet paprika for a smoky flavor.
Add coconut milk and liquid
6. Before the chicken is fully cooked, pour in the coconut milk and stir to combine. Fill the empty coconut milk can with water (or broth), swirl to pick up any remaining coconut milk, and add that liquid to the pan. Add additional water or broth to reach the total 1⅔ cup if needed. Bring the mixture to a gentle simmer and let it meld for 3–5 minutes.
Tip: If you prefer a thicker broth, simmer a little longer to reduce; for a lighter soup, add extra broth.
Cook noodles and finish
7. Once the chicken is cooked through, add the ramen noodles. Cook for a few minutes, ensuring not to overcook them — they should be tender but still have a little bite (al dente). Stir gently to separate the noodle bricks.
Tip: To avoid soggy noodles if you plan to store leftovers, cook the ramen separately and add to each bowl when serving.
Serve
8. Ladle into bowls and enjoy immediately. This creamy chicken ramen is perfect when paired with fresh herbs like cilantro or a squeeze of lime for extra brightness. Garnish ideas: chopped scallions, cilantro, a lime wedge, toasted sesame seeds, or a drizzle of chili oil.
Tip: If you want an ultra-smooth broth, use an immersion blender for a few seconds before adding the noodles to blend the coconut milk and spices together.
Variations
- Roasted chicken: Roast seasoned chicken breast or thighs and shred for a deeper roasted flavor.
- Different noodles: Swap ramen for egg noodles, udon, or rice noodles for a gluten-free option.
- Veggie boost: Add baby spinach, kale, mushrooms, or snap peas in the last 2–3 minutes of cooking.
- Protein swap: Use shredded turkey or firm tofu for a vegetarian take (use vegetable broth and skip chicken).
Helpful cooking tips
- Taste as you go — coconut milk and broth can vary in saltiness. Adjust Kosher salt at the end.
- If you like a smoother mouthfeel, a quick whisk of a tablespoon of cornstarch dissolved in cold water can be stirred into simmering soup and cooked for 1–2 minutes to thicken.
- Keep a small bowl of reserved, slightly undercooked noodles if you plan to reheat portions later; add them to warmed soup to prevent over-softening.
For another creamy comfort option with a different flavor profile, try pairing this recipe mentality with a hearty bacon-cheddar gnocchi soup as inspiration.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerator: Transfer cooled soup to airtight containers and refrigerate for up to 3–4 days. If possible, store noodles separately from the broth and chicken; this helps noodles keep their texture. Noodles will continue to absorb liquid and soften over time, so reheating with reserved broth or a splash of water helps refresh the consistency.
Freezing advice
- Coconut milk can sometimes separate after freezing and thawing, affecting texture. To freeze successfully: cool the soup completely, then freeze the broth and chicken (without noodles) in labeled freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently while whisking to recombine fats, or blend briefly to smooth it out. Add freshly cooked noodles when serving.
Make-ahead
- Assemble a “soup kit”: chop onions, bell pepper, and carrots, and store them in the fridge for up to 48 hours. Pre-shred rotisserie chicken or cook and slice raw breast ahead of time. When ready to cook, follow the sauté and simmer steps for a fast 20–25 minute finish.
- Alternatively, make the full soup, cool completely, and refrigerate. Reheat on the stove over low heat, adding freshly cooked noodles at the end.
Portioning tips
- For meal prep, portion broth and chicken into individual containers, and pack a separate small container with noodles. Reheat the soup and combine with noodles just before eating for best texture.
How to Use / Serve This Dish
Serving ideas
- Garnishes: Fresh cilantro, thinly sliced scallions, lime wedges, toasted sesame seeds, or a soft-boiled egg for extra richness.
- Bread pairings: Serve with crusty sourdough, garlic bread, or warm naan to soak up the creamy broth.
- Salad sides: A crisp green salad with a citrus vinaigrette or a simple cucumber salad brightens the meal.
- Toppings bar: Set out chili oil, extra hot sauce, lime wedges, and chopped herbs so everyone customizes their bowl.
Creative variations and uses
- Noodle bowl: Turn leftovers into a noodle bowl by adding raw or roasted vegetables and a drizzle of sesame oil.
- Comfort lunch: Serve in a thermos for a warm midday meal — keep noodles separate until ready to eat.
- Party pot: Make a large batch and set out bowls and garnishes for a cozy soup night with friends.
If you’re in the mood for a bolder, party-ready dip inspired by similar flavors, consider a spicy spread like the buffalo chicken dip to enjoy alongside bowls as an appetizer.
FAQ
Q: Can I substitute the coconut milk with dairy cream or milk?
A: Yes. Full-fat coconut milk gives a subtle coconut flavor and dairy-free creaminess. If you prefer dairy, substitute an equal amount of heavy cream or half-and-half for a more traditional creamy profile. If using milk, add a small roux or cornstarch slurry to achieve the same viscosity.
Q: How long does this soup last in the fridge?
A: Properly stored in an airtight container, this soup will keep 3–4 days. If you included cooked noodles, eat closer to the 2–3 day mark for the best texture. Always reheat to a simmer and check aroma and appearance before eating.
Q: Can I make this gluten-free?
A: Absolutely. Replace ramen noodles with gluten-free rice noodles or gluten-free pasta. Ensure the hot sauce and any packaged ingredients are labeled gluten-free.
Q: Is it safe to cook raw chicken slices directly in the broth?
A: Yes, if slices are thin and you simmer until they reach an internal temperature of 165°F (74°C). Using an instant-read thermometer is the safest way to verify doneness. Alternatively, shredded rotisserie chicken is quicker and adds flavor.
Conclusion
Creamy Chicken Noodle Soup is one of those seasonal gems that feels both familiar and refreshingly different — warm, silky, lightly spiced, and perfect for chilly nights or when you need something soothing and homemade. If you enjoyed the balance of creamy coconut milk, turmeric warmth, and the comforting bite of ramen, you might also like seeing different takes on creamy chicken noodle recipes from trusted bloggers like Sally’s lighter creamy chicken noodle soup, the cozy version at Salt & Lavender’s easy creamy chicken noodle soup, or Natasha’s comforting family-style Creamy Chicken Noodle Soup Recipe. Give this recipe a try, tweak it to your taste, and share it with friends — I’d love to hear how you make it your own.
Creamy Chicken Noodle Soup
Ingredients
For the Soup Base
- 1 tbsp coconut oil
- 1 medium red onion (chopped)
- 1 medium red bell pepper (chopped)
- 1 large carrot (cut into thin 2"-long pieces)
- 4 cloves garlic (minced)
- 1 pinch Kosher salt (to taste)
- 1 can (400ml) coconut milk (shaken well)
- 2 cups shredded rotisserie chicken (or 450g raw chicken breast cut into thin slices)
- 2 packages ramen noodles (without the seasoning)
- 1 tsp turmeric
- 1 tsp sweet paprika
- 1 tbsp mild hot sauce (adjust to taste)
- 1⅔ cups water or broth (chicken or vegetable)
Instructions
Preparation
- Bring a small pot of water to a boil and add the carrot pieces. Let them cook until slightly tender (about 4–5 minutes), then drain and set aside.
- In a large pan, heat the coconut oil over medium heat. Add the chopped red onion and sauté until soft and translucent, about 4–5 minutes.
- Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
- Stir in the shredded chicken and chopped red bell pepper. Sprinkle in the turmeric and paprika. Mix well to coat the chicken and vegetables in the spices.
- Once everything is well mixed, add the boiled (or roasted) carrots, drizzle in the hot sauce, and continue stirring.
- Before the chicken is fully cooked, pour in the coconut milk and stir to combine. Fill the empty coconut milk can with water (or broth), swirl to pick up any remaining coconut milk, and add that liquid to the pan.
- Bring the mixture to a gentle simmer and let it meld for 3–5 minutes.
- Once the chicken is cooked through, add the ramen noodles and cook for a few minutes, ensuring not to overcook them.
- Ladle into bowls and enjoy immediately, garnishing as desired.
