Go Back

Chicken Noodle Feel Better Soup

Chicken noodle feel better soup with a deeply savory golden broth made from garlic, ginger, and turmeric, simmered until chicken is very tender. Shredded chicken and egg noodles cook right in the pot for a comforting, spoon-coating texture.
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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 1.5 lb chicken thighs Bone-in for richest broth.
Vegetables
  • 4 carrots Sliced.
  • 4 celery Sliced.
  • 1 onion Diced.
Aromatics and spices
  • 8 cloves garlic Minced.
  • 2 tbsp fresh ginger Grated.
  • 1 tsp turmeric
  • 1 tsp dried thyme
  • 0.5 tsp dried oregano
Broth and finishing
  • 8 cup chicken broth
  • 1 tbsp lemon juice Freshly squeezed.
  • 1 tbsp honey
  • 8 oz egg noodles Cooked until tender (6-8 minutes).
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 1 fresh parsley For serving.
  • 1 lemon For serving, cut or wedges.

Equipment

  • 1 Dutch oven

Method
 

Build the broth
  1. Add chicken thighs, carrots, celery, onion, garlic, ginger, chicken broth, turmeric, thyme, and oregano to a large pot. Bring to a boil over high heat, then reduce to a simmer.
  2. Simmer for 25-30 minutes, until the chicken is very tender. Keep the soup at an active simmer so the flavors meld and the broth stays hot and fragrant.
Shred and finish
  1. Remove the chicken from the pot and shred the meat. Discard bones and skin, then return the shredded chicken to the pot.
  2. Add egg noodles to the pot and simmer for 6-8 minutes, until tender. Stir occasionally so the noodles cook evenly.
  3. Stir in lemon juice and honey, then season with salt and pepper to taste. Adjust with more lemon if you want a brighter finish.
Serve
  1. Ladle the soup into bowls and top with fresh parsley. Serve with extra lemon on the side for squeezing.

Notes

Pro tip: use bone-in thighs so the broth turns rich and golden as it simmers. Refrigerate leftovers in an airtight container up to 3 days; reheat gently, and note noodles may absorb more liquid. Freezing is not recommended because egg noodles can soften after thawing. For a lighter option, use skinless chicken thighs and reduce the honey to 2 teaspoons for less added sugar.