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Anti-Inflammatory Turmeric Chicken Soup

Anti-inflammatory turmeric chicken soup simmered in chicken bone broth for a warm, golden-yellow broth. Tender noodles and shredded chicken are finished with lemon, honey, and apple cider vinegar for bright flavor.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast
Carrots
  • 4 carrots sliced
Celery
  • 3 celery sliced
Onion
  • 1 onion diced
Garlic
  • 6 garlic minced
Fresh ginger
  • 2 tbsp fresh ginger grated
Chicken bone broth
  • 8 cup chicken bone broth
Turmeric
  • 2 tsp turmeric
Black pepper
  • 1 tsp black pepper activates curcumin
Dried thyme
  • 1 tsp dried thyme
Cinnamon
  • 0.25 tsp cinnamon
Cayenne
  • 0.25 tsp cayenne
Lemon juice
  • 2 tbsp lemon juice
Honey
  • 1 tbsp honey
Apple cider vinegar
  • 1 tbsp apple cider vinegar
Egg noodles or rice noodles
  • 8 oz egg noodles or rice noodles
Salt
  • 1 salt to taste
Fresh parsley
  • 0.25 cup fresh parsley for serving
Lemon wedges
  • 1 lemon wedges for serving

Equipment

  • 1 Dutch oven

Method
 

Simmer the chicken soup base
  1. Bring chicken bone broth to a gentle simmer in a Dutch oven over medium heat, then add chicken breast, carrots, celery, onion, garlic, ginger, turmeric, black pepper, thyme, cinnamon, and cayenne. Simmer for 20-25 minutes, stirring once or twice, until the chicken is cooked through and the broth turns a vivid golden-yellow.
Shred and return chicken
  1. Lift the chicken out and place it on a clean surface to shred, then return the shredded chicken to the pot. Stir until evenly distributed and steaming through.
Cook noodles
  1. Add egg noodles or rice noodles to the pot and simmer for 6-8 minutes until tender. Keep the soup at a steady simmer so the noodles cook evenly without boiling over.
Finish with lemon-honey brightness
  1. Stir in lemon juice, honey, and apple cider vinegar. Taste and season with salt, then serve hot.
Serve
  1. Ladle soup into bowls and top with fresh parsley, serving with extra lemon wedges on the side. The surface should look glossy and golden with visible shredded chicken and carrots.

Notes

For the best texture, keep the simmer gentle once noodles are added and avoid vigorous boiling so they don’t break apart. Refrigerate in an airtight container up to 4 days; reheat on the stove and add a splash of broth if it thickens. Freezing is not ideal because noodles can soften, but you can freeze the soup base (without noodles) for up to 2 months and cook fresh noodles when reheating. For a lower-carb option, use rice noodles or swap in zucchini noodles after simmering the soup base (cook just until tender).