Creamy Coconut Lemon Chicken Soup with Turmeric & Noodles (Slow Cooker Friendly)

Coconut Lemon Chicken Soup – With a Golden Boost

There’s something so comforting about a warm, fragrant bowl of soup – especially one that’s creamy, fresh, and zesty all at once. This coconut lemon chicken soup is one of our family go-to’s, and now I love it even more with the warming addition of fresh turmeric. Not only does it give a beautiful golden colour, but it also adds extra depth and nourishment.

Originally inspired by Jo Whitton’s Quirky Cooking recipe, I’ve made it my own with a few family-friendly adjustments, the convenience of the slow cooker, and the option to add noodles for a heartier meal.

Ingredients

• 1 whole chicken or 1kg chicken pieces (thighs/drumsticks work well)

• 1 onion, finely chopped

• 2 cloves garlic, crushed

• 1 knob fresh ginger, sliced

• 1 tbsp fresh turmeric, grated

• 1 carrot, finely chopped

• 1 celery stalk, finely chopped

• 2 cups chicken stock or broth

• 1 can (400ml) coconut milk

• Juice + zest of 1 lemon

• 1 tbsp fish sauce (or soy sauce for a mild alternative)

• 1 tsp sea salt (to taste)

• 100g vermicelli or thin egg noodles

Toppings / Add-ins:

• Spring onions, sliced

• Fresh coriander

• Bean sprouts

• Fresh red chilli slices

• Extra lemon wedges

Method (Slow Cooker)

1. Place chicken, onion, garlic, ginger, turmeric, carrot, celery, and stock into your slow cooker. Cook on low for 6–8 hours (or high for 3–4).

2. Once cooked, remove the chicken, shred the meat, and discard bones/skin. Return meat to the broth.

3. Stir in coconut milk, lemon juice & zest, fish sauce, and season with salt.

4. In the last 10 minutes of cooking, add the vermicelli or egg noodles so they soften in the broth.

5. Serve hot with your choice of toppings – coriander, bean sprouts, spring onion, and chilli are our favourites.

Kid-Friendly Modifications

If serving to little ones, you can:

• Skip the noodles and instead serve shredded chicken with some broth in a small bowl or over plain rice.

• Keep toppings mild – e.g., just spring onion or coriander, leaving chilli out.

• For toddlers, remove the chicken pieces and finely shred or chop them before serving.

This way, kids enjoy the same nourishing soup without overwhelming flavours or textures.

Tips & Variations

• Add extra veg (zucchini, bok choy, or spinach work beautifully in the last 30 minutes).

• Use leftover roast chicken for a faster version – just reduce cooking time.

• Double the broth and freeze portions for busy weeknights.

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