Okay, this might be one of my favorite “happy accidents” ever. I totally forgot to thaw my chicken, so I just tossed it in frozen – and somehow this Creamy Coconut Chicken Noodle Soup turned out amazing. It’s cozy, creamy, and tastes like your favorite chicken noodle soup but with a little tropical twist from the coconut milk.
It’s the ultimate comfort bowl for when you want something warm and satisfying, but still a bit lighter than a cream-based soup. The broth is silky and rich, the noodles soak up all that flavor, and it makes your kitchen smell like heaven.
Why You’ll Love This Recipe
- Classic chicken noodle, but creamier thanks to coconut milk.
- No-fuss ingredients – pantry staples, even if your chicken’s still frozen!
- Quick and cozy – ready in about 30 minutes.
- Comforting and nourishing – perfect for cold days or under-the-weather moods.
Creamy Coconut Chicken Noodle Soup
4
servings30
minutes40
minutes460
kcalIngredients
2 tbsp butter
2 carrots, diced
2 celery stalks, diced
1 onion, chopped
2 tbsp flour
4 cups chicken broth
2 chicken breasts (fresh or frozen!)
1 can (400ml) coconut milk
2 cups egg noodles
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp thyme
¼ tsp turmeric (optional, for color and warmth)
Directions
- Melt butter in a large pot over medium heat. Add the carrots, celery, and onion. Cook for 5–7 minutes until softened and fragrant.
- Stir in the flour and cook for another minute to form a light roux — this helps thicken the soup later.
- Pour in chicken broth and stir well, scraping up any bits from the bottom of the pot.
- Add chicken breasts (frozen is fine!) and bring everything to a gentle boil. Cover, reduce heat, and simmer for 20–25 minutes, until chicken is cooked through.
- Remove chicken, shred it with two forks, and return it to the pot.
- Stir in coconut milk and egg noodles. Add seasonings (salt, pepper, garlic powder, thyme, and turmeric if using). Simmer until noodles are tender and the soup is creamy and golden.
- Taste and adjust seasoning before serving. Enjoy hot!
Notes
Forgot to thaw chicken? Same – frozen works perfectly here.- Creamier soup: Use full-fat coconut milk.
Add-ins: Spinach, peas, or shredded cabbage are all great extras.
Storage: Keeps 3–4 days in the fridge; just add a splash of broth when reheating.
I used my Lodge Dutch Oven for this it’s perfect for soups and holds heat like a dream.
FAQ
Can I use rotisserie chicken instead?
Absolutely! Just add it in after the noodles cook so it doesn’t dry out.
Does it taste like coconut?
Just a little – it’s subtle and adds creaminess without being too sweet.
Can I make this gluten-free?
Yes – use gluten-free noodles and skip the flour, or thicken with a bit of cornstarch instead.
If you liked this one, check out my Cajun Steak & Cheesy Potato Bowls – another cozy, flavor-packed dinner idea that’s perfect for fall nights.
Follow me for more quick, flavor-packed recipes:
TikTok: @ItsKristinsKitchen
Instagram: @ItsKristinsKitchen
