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Flu-Fighting Chicken Noodle Soup

Flu-fighting chicken noodle soup with ginger-garlic broth, tender shredded chicken, and egg noodles simmered until just soft. Bright lemon juice and a touch of honey round out the warm, 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 (bone-in)
  • 2 lb chicken
Carrots
  • 4 carrots sliced
Celery
  • 4 celery sliced
Onion
  • 1 onion diced
Garlic
  • 8 clove garlic minced
Fresh Ginger
  • 3 tbsp fresh ginger grated
Chicken Broth
  • 8 cup chicken broth
Turmeric
  • 1 tsp turmeric
Cayenne Pepper
  • 0.25 tsp cayenne pepper
Dried Thyme
  • 1 tsp dried thyme
Honey
  • 1 tbsp honey
Lemon Juice
  • 2 tbsp lemon juice
Apple Cider Vinegar
  • 1 tbsp apple cider vinegar
Egg Noodles
  • 8 oz egg noodles
Fresh Parsley
  • 1 fresh parsley for serving
Lemon Wedges
  • 1 extra lemon wedges for serving
Salt and Pepper
  • 0.5 tsp salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Build the broth
  1. Combine chicken, carrots, celery, onion, garlic, fresh ginger, chicken broth, turmeric, cayenne pepper, and dried thyme in a large pot. Bring everything together evenly so the aromatics distribute through the broth.
  2. Bring to a boil over high heat, then reduce heat to maintain a gentle simmer at 190-205°F and cook for 25-30 minutes, until the chicken is cooked through. Look for small bubbles that break the surface steadily.
  3. Remove the chicken to a plate and shred it, then return the shredded chicken to the pot. Stir to re-incorporate it so each spoonful is loaded with chicken.
Cook noodles and finish
  1. Add egg noodles to the pot and simmer at 190-205°F for 6-8 minutes, stirring occasionally, until tender. Watch for the noodles to soften but not lose their shape.
  2. Stir in honey, lemon juice, and apple cider vinegar, then season with salt and pepper to taste. Taste and adjust so the broth balances warm spice with bright citrus.
  3. Serve hot with fresh parsley and extra lemon wedges for squeezing. Finish each bowl by squeezing lemon over the top right before eating.

Notes

For best texture, cook the egg noodles in the soup only until tender; if you expect leftovers, slightly undercook by 1 minute and finish noodles to serving time, or store broth and noodles separately. Refrigerate up to 4 days in a covered container. Freezing is possible for the broth and shredded chicken (up to 2 months), but freeze without noodles for the best bite. For a lighter option, use low-sodium chicken broth and swap part of the noodles for shredded zucchini ribbons.