Looking for a unique twist on classic chicken noodle soup? This Curried Chicken Noodle Soup with Spinach brings together tender chicken, hearty noodles, vibrant spinach, and a warm, aromatic curry-spiced broth. It’s comfort food with a kick, perfect for busy weeknights, meal prep, or a cozy lunch that feels both nourishing and exciting.

With just 30 minutes of prep and cook time, this soup delivers bold flavor, nutrition, and a satisfying mix of textures without any fuss.

⭐ Why You’ll Love Curried Chicken Noodle Soup with Spinach

Ready in under 30 minutes

Packed with lean protein and vegetables
Light yet filling, perfect for lunch or dinner
Mild curry flavor enhances but doesn’t overpower

Naturally low-fat and nutrient-rich
Freezer-friendly for meal prep
Kid-friendly with gentle spice

It’s a healthy, flavorful, and easy-to-make soup that everyone will enjoy.

🍲 Ingredients for Curried Chicken Noodle Soup with Spinach

Main Ingredients

1 tablespoon olive oil
1 small onion, diced

2 cloves garlic, minced
1 tablespoon curry powder (mild or medium)
1 teaspoon ground turmeric (optional, for color & health benefits)

6 cups low-sodium chicken broth
2 cups cooked shredded chicken (rotisserie or leftover)
1½ cups egg noodles or rice noodles

2 cups fresh spinach leaves
1 teaspoon salt (or to taste)
½ teaspoon black pepper

Optional Flavor Enhancers

½ cup coconut milk for creaminess
Fresh cilantro or parsley for garnish
Red pepper flakes for extra heat

Lemon or lime juice for brightness

👩‍🍳 How to Make Curried Chicken Noodle Soup with Spinach

Step 1: Sauté Aromatics

Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until translucent. Add minced garlic, curry powder, and turmeric, and sauté for 30 seconds until fragrant.

Step 2: Add Broth and Chicken

Pour in chicken broth and bring to a gentle boil. Stir in shredded chicken, salt, and pepper. Simmer for 5 minutes to let the flavors meld.

Step 3: Add Noodles

Add egg noodles or rice noodles and cook according to package instructions (usually 7–10 minutes) until tender.

Step 4: Add Spinach

Stir in fresh spinach and let it wilt for 1–2 minutes. If using coconut milk, add now for a creamy, rich texture.

Step 5: Adjust Seasoning

Taste and adjust salt, pepper, or curry level. Add a squeeze of lemon or lime juice for a fresh finish.

Step 6: Serve

Ladle into bowls and garnish with fresh cilantro, parsley, or red pepper flakes.

🌿 Flavor & Texture Profile

Broth: Warm, lightly spiced, fragrant
Chicken: Tender and savory

Noodles: Soft but firm, absorb the broth flavor
Spinach: Adds color, freshness, and nutrition
Finish: Comforting, slightly spicy, bright, and aromatic

This soup is complex, satisfying, and comforting—perfect for cold days or a quick weekday dinner.

✅ Health Benefits of Curried Chicken Noodle Soup

High in protein from chicken
Rich in vitamins and minerals from spinach

Turmeric and curry have anti-inflammatory properties
Low in fat and customizable for low-sodium diets
Hydrating and easy to digest

Supports immunity and general wellness

It’s a wholesome meal in a bowl.

🔄 Delicious Variations to Try

1. Creamy Curried Chicken Soup

Add ½ cup coconut milk or Greek yogurt for a richer, creamier soup.

2. Gluten-Free Version

Use rice noodles or gluten-free pasta.

3. Extra Veggie Version

Add diced carrots, peas, bell peppers, or zucchini.

4. Spicy Curried Chicken Soup

Add a pinch of cayenne or red chili flakes.

5. Coconut Curry Chicken Soup

Use full coconut milk instead of broth for a Thai-inspired flavor.

✅ Pro Tips for Perfect Soup

Cook noodles separately if you plan to store leftovers to prevent sogginess.
Adjust curry powder gradually to suit your taste.

Fresh herbs elevate the flavor at the end.
For more color, add a few drops of turmeric or paprika.
Serve immediately for best flavor, or refrigerate and reheat gently.

❄️ Storage & Freezing Instructions

Refrigerator

Store in an airtight container for up to 4 days.

Freezer

Freeze the soup without noodles for up to 3 months. Add fresh noodles when reheating.

Reheating

Warm gently on the stovetop. Stir in a little water or broth if needed.

🍽 What to Serve with Curried Chicken Noodle Soup

Naan bread or crusty baguette
Steamed jasmine or basmati rice
Simple cucumber salad

Roasted vegetables
Light, fresh appetizers like spring rolls

This soup pairs well with Asian-inspired or light meals.

❤️ Why This Soup Is So Popular

Quick and easy to prepare
Packed with flavor and nutrition
Kid-friendly with mild spices

Freezer-friendly for meal prep
Comforting and satisfying
Perfect weeknight dinner or lunch

It’s healthy, aromatic, and comforting—a modern twist on a classic favorite.

🧾 Quick Overview – Curried Chicken Noodle Soup with Spinach

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Key Ingredients: Chicken, noodles, spinach, curry powder, chicken broth
Best For: Quick dinners, low-sodium meals, healthy comfort food

✅ Final Thoughts

Curried Chicken Noodle Soup with Spinach is a fast, flavorful, and healthy twist on a traditional comfort food. With tender chicken, hearty noodles, vibrant greens, and warming curry spices, it’s the perfect meal for cold nights, lunchboxes, or quick weeknight dinners. Rich in nutrients and low in fat, it’s a soup you can enjoy guilt-free, every time.

Curried Chicken Noodle Soup with Spinach – Flavorful, Comforting & Healthy

Author: WAFA LI

Print Recipe

Ingredients

• 1 tbsp coconut oil or olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1½ tbsp mild yellow or red curry paste (or 1½ tsp curry powder + ½ tsp turmeric)
• 6 cups low-sodium chicken broth
• 2 cups cooked shredded chicken
• 1½ cups uncooked wide egg noodles (or brown rice noodles for GF)
• 3 cups fresh baby spinach
• ½ cup coconut milk (full-fat, for creaminess—optional but recommended)
• 1 tbsp lime juice
• Salt & black pepper to taste

Garnish:
• Fresh cilantro, chopped
• Thinly sliced red chili or jalapeño
• Lime wedges
• Toasted coconut flakes or cashews

Instructions

In a large pot, heat oil over medium. Sauté onion 4–5 mins until soft. Add garlic and ginger; cook 1 min.
Stir in curry paste; cook 1–2 mins until fragrant (don’t burn!).
Pour in broth; bring to a gentle simmer. Add uncooked noodles; cook 6–8 mins until al dente.
→ Using pre-cooked noodles? Add in last 2 mins.

Stir in chicken, spinach, and coconut milk (if using). Simmer 2–3 mins until spinach wilts and soup is heated through.
Remove from heat. Stir in lime juice. Season with salt and pepper.
Ladle into bowls. Top with cilantro, chili, lime, and toasted coconut or nuts.

PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 20 mins, Total Time: 30 mins, Servings: 6
Calories: 220, Net Carbs: 20g, Fats: 10g, Protein: 18g
✅ Lower-carb option: Skip noodles, add 1 cup zucchini ribbons or cauliflower rice in last 3 mins — net carbs drop to ~9g/serving.
✅ Dairy-free, gluten-free (with GF noodles), and packed with anti-inflammatory spices.