Coconut Curry Chicken Noodle Soup

If you have, say, a picky child or god forbid a picky adult in your house and they cringe at the idea of ‘new’ foods this might be a recipe for you. Think of this recipe for Coconut Curry Chicken Noodle Soup as a gentle introduction to flavors and spices they’ll really like without any fire or a lot of spice. It’s basically just a vamped up chicken noodle soup, (shh don’t tell my family that though, because they think it’s something super delish and special) so picky eaters will definitely have a touchstone with it and yet it pushes their comfort level out just a bit.

Everything is terrible

I have one boy who hates everything on principle. He’s not picky just everything is ew and yuck until he eats it, then he likes it. He also boldly states he is a vegetarian while eating corn dogs. And New York steak makes him gag. This soup was deemed disgusting the first time I made it, yet he ate giant bowls full and gladly chowed down on it for lunch the next day. This child is why the three bite rule still stands at our house, you must eat three bites of everything on your plate, because this boy vetoes everything until he tastes it. Except for New York Steak, he never ever never likes it EVER, sigh.

Coconut Curry Chicken Noodle Soup

Course: Lunch, Main Dish, Soup
Cuisine: Alaskan, Indian Inspired

Ingredients

  • 1 TBSP cooking oil
  • 1/2 medium onion chopped
  • 4 ribs of celery chopped
  • 2 carrots peeled and diced
  • 2 teaspoons curry powder more to taste
  • 2 quarts water
  • 2 quarts chicken broth
  • 4 boneless skinless chicken breasts
  • 1 28 ounce can petite diced tomatoes
  • 2 TBSP pesto
  • 1 13.5 ounce can coconut milk
  • 8 ounces of spaghetti
  • salt to taste
  • pepper to taste

Instructions

  • heat the cooking oil over medium heat in a large dutch oven or other soup pot
  • saute the onion, celery and carrot until soft
  • add the curry powder and cook one minute until fragrant
  • add the water and scrape up the good browned bits
  • add the broth next and the chicken, cover and simmer for 1 hour
  • remove chicken from the broth and set aside to cool
  • add the tomatoes, pesto and whisk in the coconut milk and bring to a boil
  • reduce heat a bit and add the pasta
  • shred the chicken and return to the soup
  • cook until pasta is done
  • taste and add salt and pepper as needed, also add more curry powder if needed

This is so good and so easy and makes fantastic leftovers. Picky people beware you will be eating better more delicious food in the near future! From here it’s really only a short hop to curries of all kinds, you can just say “well you DO like curry remember that soup I made? well then try this too!” Works every time!