Start by boiling a small pot of water over medium-high heat. Once boiling, add the chopped carrots and cook them for about 3-4 minutes until they are slightly tender but still crisp. Drain the carrots and set them aside, allowing them to cool while you prepare the other ingredients for the creamy chicken noodle soup.

In a large pan, heat 2 tablespoons of coconut oil over medium heat until it melts and shimmers. Once hot, add the diced red onion and sauté for 4-5 minutes, stirring occasionally, until it becomes soft and translucent.

Next, stir in the minced garlic and sauté for 1 minute, stirring consistently to avoid burning. The garlic will become fragrant, enhancing the flavorful foundation of your creamy chicken noodle soup.

Add the shredded rotisserie chicken and chopped red bell pepper to the pan. Sprinkle in the turmeric and sweet paprika, mixing everything well. Cook for 2-3 minutes until the chicken is heated through, and the bell pepper starts to soften.

Once the chicken and veggies are mixed, incorporate the pre-boiled carrots into the pan. Drizzle a few dashes of hot sauce over the mixture and stir to combine everything thoroughly.

Before the chicken is fully cooked, pour in one can of coconut milk. Stir well to ensure it combines smoothly with the chicken and vegetables. Allow it to simmer for 2-3 minutes.

Pour in about 3 cups of warm water or chicken broth, stirring until everything is well mixed. Bring the mixture to a gentle simmer.

Finally, add the ramen noodles to the pot. Cook according to the package instructions, usually about 3-4 minutes, until the noodles are tender yet chewy.