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Cold Fighting Chicken Noodle Soup

Cold fighting chicken noodle soup with a turmeric-tinted, ginger-garlic broth and tender shredded chicken. Simmered until the chicken falls off the bone, then finished with egg noodles for a cozy, spoonable 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
  

Chicken soup base
  • 2 lb bone-in chicken pieces
  • 4 carrots, sliced
  • 4 celery, sliced
  • 1 onion, diced
  • 6 cloves 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
  • 0.5 fresh parsley and lemon wedges for serving
  • 0.25 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Build the soup base
  1. Combine chicken pieces, carrots, celery, onion, garlic, ginger, chicken broth, turmeric, and thyme in a large pot. Bring everything together for even seasoning before heating.
  2. Bring to a boil over high heat, then reduce heat to maintain a gentle simmer. Simmer for 25 minutes until the chicken is falling off the bone, and keep the surface moving lightly.
Shred and finish
  1. Remove the chicken, shred it, and return the shredded chicken to the pot while discarding skin and bones. Stir until the broth looks uniform again with chicken throughout.
  2. Add egg noodles and cook for 6–8 minutes until tender. Keep simmering gently so the noodles stay separate.
  3. Stir in lemon juice and apple cider vinegar, then season with salt and pepper to taste. Taste the broth and adjust until the flavor is bright and balanced.
Serve
  1. Ladle the soup into bowls and top with fresh parsley. Serve with lemon wedges on the side for squeezing at the table.

Notes

For extra flavor, let the soup rest 5–10 minutes off the heat before serving so the broth thickens slightly from the noodles. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove. Freezing is not ideal because egg noodles can soften, but you can freeze the broth and chicken separately (up to 2 months) and cook fresh noodles when reheating. For a lower-carb option, swap egg noodles for zucchini noodles and add them at the end just to warm through.