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Cold Fighting Chicken Noodle Soup

Cold fighting chicken noodle soup with a turmeric-tinged broth, tender shredded chicken, and egg noodles cooked until just soft. Simmered until the chicken is falling off the bone, then finished with lemon juice and apple cider vinegar for a bright, comforting 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and broth base
  • 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
  • 1 tsp turmeric
  • 1 tsp dried thyme
Noodles and finishing
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 8 oz egg noodles
  • 0.5 fresh parsley for serving
  • 0.5 lemon wedges for serving
  • salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Build the soup base
  1. Add the chicken, carrots, celery, onion, garlic, ginger, chicken broth, turmeric, and dried thyme to a large pot. Bring to a boil over high heat, then reduce to a gentle simmer.
  2. Simmer for 25 minutes, uncovered, until the chicken is falling off the bone. Skim any foam if it collects on the surface.
Shred and simmer again
  1. Remove the chicken to a plate and let it cool briefly, then shred it. Discard the skin and bones and return the shredded chicken to the pot.
Cook the noodles and season
  1. Add the egg noodles to the pot and cook for 6–8 minutes until tender. Stir occasionally so the noodles don’t stick.
  2. Stir in the lemon juice and apple cider vinegar, then season with salt and pepper to taste. Let the soup heat through for 2 minutes on low.
Serve
  1. Ladle the soup into bowls and top with fresh parsley and lemon wedges to serve. Serve hot.

Notes

Pro tip: If your broth looks cloudy, skim the foam during the first simmer so it stays visually smooth. Store leftovers in the fridge up to 4 days; freeze up to 2 months (for best texture, freeze without the noodles and add fresh noodles when reheating). For a lighter option, use skinless chicken pieces and reduce any added salt since the aromatics already add flavor.