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Flu-Fighting Chicken Noodle Soup

Flu-fighting chicken noodle soup with a deeply golden broth flavored with ginger, garlic, turmeric, and cayenne. Simmer bone-in chicken for a rich, savory base, then add egg noodles until tender and finish with lemon and apple cider vinegar.
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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
  • 2 lb chicken bone-in for richest broth
  • salt to taste
  • black pepper to taste
Vegetables & aromatics
  • 4 carrots sliced
  • 4 celery sliced
  • 1 onion diced
  • 8 garlic cloves, minced
  • 3 tbsp fresh ginger grated
Broth seasonings
  • 8 cup chicken broth
  • 1 tsp turmeric
  • 0.25 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tbsp honey
  • 2 tbsp lemon juice fresh
  • 1 tbsp apple cider vinegar
Noodles & serving
  • 8 oz egg noodles
  • fresh parsley for serving
  • lemon wedges extra, for serving

Equipment

  • 1 Dutch oven

Method
 

Build the soup base
  1. Combine chicken, carrots, celery, onion, garlic, ginger, chicken broth, turmeric, cayenne pepper, and dried thyme in a large pot.
  2. Bring to a boil over high heat, then reduce to a simmer and cook for 25-30 minutes until the chicken is cooked, with active bubbling that eases to gentle simmering.
Shred and simmer the noodles
  1. Remove the chicken from the pot and shred it, then return the shredded chicken to the broth.
  2. Add egg noodles and simmer for 6-8 minutes until tender, watching for the noodles to soften and the broth to stay at a steady gentle simmer.
Finish and serve
  1. Stir in honey, lemon juice, and apple cider vinegar, then season with salt and black pepper to taste.
  2. Serve hot with fresh parsley and lemon wedges for squeezing over the top.

Notes

For the richest broth, use bone-in chicken and keep the simmer gentle so the vegetables stay tender without breaking down. Refrigerate in a sealed container for up to 3 days; reheat until steaming, and if the soup thickens, loosen with a splash of broth or water. Freezing is yes, but for best texture, freeze without the noodles and cook fresh noodles when reheating. Dietary swap: use dairy-free honey substitute (or omit honey) for a lower-sugar version while keeping the lemon and vinegar finish.