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Cold Fighting Chicken Noodle Soup

Cold fighting chicken noodle soup with a turmeric-ginger broth and tender egg noodles. Simmer bone-in chicken until it falls off the bone, then shred and simmer again for a comforting, flavorful 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: 410
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
Seasonings and pasta
  • 1 tsp turmeric
  • 1 tsp dried thyme
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 8 oz egg noodles
  • 1 fresh parsley for serving
  • 1 lemon wedges for serving
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Build the broth
  1. Combine bone-in chicken pieces, carrots, celery, onion, garlic, fresh ginger, chicken broth, turmeric, and dried thyme in a large pot.
  2. Bring to a boil, then reduce heat to maintain a gentle simmer and cook for 25 minutes, until chicken is falling off the bone.
Shred and finish the soup
  1. Remove the chicken, shred it, and return the shredded chicken to the pot, discarding skin and bones.
  2. Add egg noodles and simmer for 6-8 minutes, until tender.
  3. Stir in lemon juice and apple cider vinegar, then season with salt and pepper to taste.
Serve
  1. Ladle into bowls and serve with fresh parsley and lemon wedges.

Notes

For the best texture, shred the chicken while it’s still warm so the pieces stay tender, not stringy. Refrigerate leftovers in an airtight container up to 3 days. Freezing is not recommended for the noodles, but you can freeze the broth and chicken (no noodles) up to 2 months and add fresh noodles when reheating. For a lower-sodium option, use low-sodium chicken broth and adjust salt at the end.