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Flu-Fighting Chicken Noodle Soup

Flu-fighting chicken noodle soup with a deeply golden, ginger-garlic broth and tender shredded chicken. Simmered with turmeric and thyme for a soothing, lightly spicy bowl that’s finished 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: 430
Ingredients Equipment Method Notes

Ingredients
  

Broth base
  • 2 lb chicken Use bone-in for richest broth.
  • 4 carrots Sliced.
  • 4 celery Sliced.
  • 1 onion Diced.
  • 8 garlic Minced (about 8 cloves).
  • 3 tbsp fresh ginger Grated.
  • 8 cup chicken broth
  • 1 tsp turmeric
  • 0.25 tsp cayenne pepper
  • 1 tsp dried thyme
Flavor finish & noodles
  • 1 tbsp honey
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 8 oz egg noodles
  • 1 salt To taste.
  • 1 black pepper To taste.
  • 1 fresh parsley For serving.
  • 1 extra lemon wedges For squeezing.

Equipment

  • 1 Dutch oven

Method
 

Build the broth
  1. Add chicken, carrots, celery, onion, garlic, ginger, chicken broth, turmeric, cayenne pepper, and dried thyme to a large pot over high heat.
  2. Bring to a boil, then reduce heat to maintain a gentle simmer and cook for 25-30 minutes until the chicken is cooked.
Shred and add noodles
  1. Remove the chicken from the pot, shred it, and return the shredded chicken to the broth.
  2. Add egg noodles to the pot and cook for 6-8 minutes, stirring occasionally, until tender.
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 extra lemon wedges for squeezing over the top.

Notes

For the best flavor, simmer on the low end of the range (closer to 25 minutes) so the broth stays aromatic without turning the chicken too stringy. Store leftovers in the fridge for up to 3 days; the noodles may soften further, so reheat gently. Freezing is not recommended for noodle texture. For a lower-sodium option, use low-sodium chicken broth and season with salt gradually at the end.