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Flu-Fighting Chicken Noodle Soup

Flu-fighting chicken noodle soup with ginger-garlic broth, tender shredded chicken, and egg noodles simmered until just tender. Finished with honey, lemon juice, and apple cider vinegar for a bright, warming finish.
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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: 470
Ingredients Equipment Method Notes

Ingredients
  

Broth base
  • 2 lb chicken bone-in for richest broth
  • 4 carrots sliced
  • 4 celery sliced
  • 1 onion diced
  • 8 cloves garlic minced
  • 3 tbsp fresh ginger grated
  • 8 cup chicken broth
  • 1 tsp turmeric
  • 0.25 tsp cayenne pepper
  • 1 tsp dried thyme
  • 0.5 tbsp honey
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp apple cider vinegar
  • 8 oz egg noodles
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 1 fresh parsley for serving
  • 1 lemon wedges extra lemon for serving

Equipment

  • 1 Dutch oven

Method
 

Build the broth
  1. In a large pot, combine chicken, carrots, celery, onion, garlic, ginger, chicken broth, turmeric, cayenne pepper, and dried thyme.
  2. Bring to a boil over high heat, then reduce to a simmer; cook for 25-30 minutes until the chicken is cooked through.
Shred and cook noodles
  1. Remove the chicken from the pot, shred it, and return the shredded chicken to the broth.
  2. Add egg noodles and simmer for 6-8 minutes until tender.
Finish and serve
  1. Stir in honey, lemon juice, and apple cider vinegar, then season with salt and pepper to taste.
  2. Ladle into bowls and serve with fresh parsley and extra lemon wedges for squeezing.

Notes

For the clearest broth flavor, skim any foam that rises to the top during the first simmer. Store leftovers in the refrigerator up to 3 days; for best noodle texture, reheat gently and add a splash of broth if needed. Freezing is not recommended because egg noodles can soften when thawed. For a lighter option, use low-sodium chicken broth and reduce added salt to taste.