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Cold Fighting Chicken Noodle Soup

Cold fighting chicken noodle soup with turmeric-tinted broth, tender egg noodles, and shredded chicken simmered until falling off the bone. Finished with lemon juice and apple cider vinegar for bright, comforting flavor.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb bone-in chicken pieces
Vegetables and aromatics
  • 4 carrots, sliced
  • 4 celery, sliced
  • 1 onion, diced
  • 6 garlic, minced
  • 2 tbsp fresh ginger, grated
Broth and seasonings
  • 8 cup chicken broth
  • 1 tsp turmeric
  • 1 tsp dried thyme
Flavor finishers
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
Noodles
  • 8 oz egg noodles
Serving
  • 1 fresh parsley and lemon wedges for serving
Seasoning
  • 0.25 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Build the broth
  1. Combine chicken pieces, carrots, celery, onion, garlic, ginger, chicken broth, turmeric, and dried thyme in a large pot. Bring the mixture to a boil at high heat.
  2. Reduce the heat to maintain a gentle simmer and cook for 25 minutes, until the chicken is falling off the bone. Skim foam if needed and keep the pot covered loosely.
Shred and simmer with noodles
  1. Remove the chicken from the pot and shred it, discarding skin and bones. Return the shredded chicken to the pot.
  2. Add egg noodles and simmer for 6-8 minutes, until tender. Stir occasionally so the noodles don’t stick.
Finish and serve
  1. Stir in lemon juice and apple cider vinegar, then season with salt and pepper to taste. Simmer for 1 minute to blend flavors.
  2. Ladle soup into bowls and top with fresh parsley and lemon wedges. Serve hot.

Notes

Pro tip: If the soup thickens after holding, loosen it with a splash of broth before reheating. Refrigerate in a covered container for up to 3 days; freeze the soup base (without noodles) for up to 2 months, then cook noodles fresh when reheating. For a lighter option, use reduced-sodium chicken broth and trim any visible chicken fat.