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Cold-Fighting Chicken Noodle Soup

Cold-fighting chicken noodle soup made with a turmeric-tinged broth, ginger-garlic aromatics, and tender egg noodles. Simmer bone-in chicken until falling off the bone, then shred back in for a deeply flavorful, comforting bowl.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 2 lb bone-in chicken pieces
  • 4 carrots sliced
  • 4 celery sliced
  • 1 onion diced
  • 6 clove garlic minced
  • 2 tbsp fresh ginger grated
  • 8 cup chicken broth
  • 1 tsp turmeric
  • 1 tsp dried thyme
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 8 oz egg noodles
  • 0.25 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Build the broth
  1. In a large Dutch oven, combine bone-in chicken pieces, carrots, celery, onion, garlic, fresh ginger, chicken broth, turmeric, and dried thyme.
  2. Bring to a boil over high heat, then reduce to a simmer and cook for 25 minutes, until the chicken is falling off the bone, with steady bubbling visible around the pot edges.
Shred and finish
  1. Lift the chicken out of the pot, shred it, and return the shredded chicken to the broth, discarding skin and bones.
  2. Add egg noodles and simmer for 6-8 minutes until tender, stirring occasionally so noodles don’t stick.
  3. Stir in lemon juice and apple cider vinegar, then season with salt and pepper to taste, letting the broth return to a gentle simmer before serving.
Serve
  1. Ladle soup into bowls and top with fresh parsley, then serve with lemon wedges on the side for squeezing.

Notes

Pro tip: keep the simmer gentle after adding the noodles so they don’t break down. Store leftovers in the refrigerator up to 3 days; freeze up to 2 months (for best texture, slightly undercook the noodles if you plan to freeze). For a dietary swap, use low-sodium broth and adjust salt to keep the flavor balanced while reducing sodium.