Go Back

Cold Fighting Chicken Noodle Soup

Cold fighting chicken noodle soup with a deeply golden turmeric broth, ginger, garlic, and tender shredded chicken. Simmered until falling-off-the-bone, then finished with egg noodles and a bright lemon-apple cider vinegar seasoning.
Print Recipe Pin Recipe
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
  

Chicken and vegetables
  • 2 lb bone-in chicken pieces
  • 4 carrots, sliced
  • 4 celery, sliced
  • 1 onion, diced
  • 6 garlic, minced
  • 2 tbsp fresh ginger, grated
  • 8 cup chicken broth
  • 1 tsp turmeric
  • 1 tsp dried thyme
  • 1 salt and pepper to taste
Noodles and finishing
  • 8 oz egg noodles
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 fresh parsley and lemon wedges for serving

Equipment

  • 1 Dutch oven

Method
 

Build the broth
  1. Combine chicken pieces, carrots, celery, onion, garlic, ginger, chicken broth, turmeric, and thyme in a large Dutch oven. Bring to a boil over high heat, then reduce to a gentle simmer.
  2. Simmer for 25 minutes until the chicken is falling off the bone. Keep the broth at a steady low simmer so the aromatics don’t boil hard.
Shred and add noodles
  1. Remove the chicken from the pot, shred it, and return the shredded chicken to the broth. Discard skin and bones as you shred.
  2. Add egg noodles and cook for 6-8 minutes until tender. Stir occasionally so the noodles don’t stick.
Finish and serve
  1. Stir in lemon juice and apple cider vinegar, then season with salt and pepper to taste. Taste and adjust seasoning until the broth is balanced and bright.
  2. Serve hot with fresh parsley and lemon wedges. Garnish right before eating for the freshest herb flavor.

Notes

For the clearest broth, skim any foam that rises during the first boil. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of broth or water if the noodles absorb liquid. Freezing is not ideal because egg noodles can soften when thawed, but you can freeze the chicken-broth base (without noodles) for up to 2 months. Dietary swap: use gluten-free egg noodles if you need a gluten-free option.