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Healing Chicken Noodle Soup

Healing chicken noodle soup with turmeric-ginger broth and tender shredded chicken, simmered until the chicken is very tender. Finished with egg noodles that cook until just tender and kale that wilts for a bright, lemony finish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 2 lb bone-in chicken thighs
  • 4 carrots sliced
  • 4 celery sliced
  • 1 onion diced
  • 8 garlic minced
  • 2 tbsp fresh ginger grated
  • 8 cup chicken broth
  • 1 tsp turmeric
  • 1 tsp dried thyme
  • 0.25 tsp black pepper
  • 0.25 tsp cayenne
  • 1 tsp salt to taste
Finishing
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 2 cup kale or spinach chopped
  • 8 oz egg noodles
  • 1 fresh parsley for serving
  • 1 lemon wedges for serving

Equipment

  • 1 Dutch oven

Method
 

Simmer the broth
  1. Combine bone-in chicken thighs, carrots, celery, onion, garlic, fresh ginger, chicken broth, turmeric, dried thyme, black pepper, and cayenne in a large pot over medium-high heat, then bring to a boil.
  2. Reduce to a simmer and cook for 30 minutes, until the chicken is very tender and the vegetables soften.
Shred and add noodles
  1. Remove the chicken from the pot, shred the meat, and discard bones and skin, then return the shredded chicken to the pot.
  2. Add egg noodles and simmer for 6-8 minutes, stirring occasionally, until tender.
Wilt greens and finish
  1. Stir in kale or spinach and cook for 3 minutes until wilted.
  2. Add lemon juice, apple cider vinegar, and honey, then season with salt to taste.
  3. Serve hot with extra lemon wedges and fresh parsley on top.

Notes

For the best texture, shred the chicken while it’s hot so it falls into tender strands. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stove, adding a splash of broth or water if it thickens. Freezing is not ideal because egg noodles can soften further after thawing. Dietary swap: use gluten-free egg noodles if you need a gluten-free version, keeping the cooking time the same or as package directions indicate.