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Chicken Noodle Feel Better Soup

Chicken noodle feel better soup with a rich golden broth simmered from bone-in chicken thighs, garlic, ginger, and turmeric. Shredded chicken and tender egg noodles finish in the pot for a comforting bowl with bright lemon.
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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 thighs (bone-in)
  • 1.5 lb chicken thighs Bone-in gives the richest broth; discard bones/skin after simmering.
Carrots
  • 4 carrots Slice for even simmering.
Celery
  • 4 celery Slice for even simmering.
Onion
  • 1 onion Dice to blend into the broth.
Garlic
  • 8 garlic cloves Minced for flavor throughout.
Fresh ginger
  • 2 tbsp fresh ginger Grated.
Chicken broth
  • 8 cup chicken broth
Turmeric
  • 1 tsp turmeric Stir in for the golden color.
Dried thyme
  • 1 tsp dried thyme
Dried oregano
  • 0.5 tsp dried oregano
Lemon juice
  • 1 tbsp lemon juice Add at the end for brightness.
Honey
  • 1 tbsp honey Stir in with lemon.
Egg noodles
  • 8 oz egg noodles Cook until tender, 6-8 minutes.
Salt
  • 0.25 tsp salt To taste.
Black pepper
  • 0.25 tsp black pepper To taste.
Fresh parsley
  • 0.25 cup fresh parsley Chopped, for serving.
Lemon
  • 1 lemon Extra wedges for serving.

Equipment

  • 1 Dutch oven

Method
 

Build the broth
  1. In a large pot, combine chicken thighs, carrots, celery, onion, garlic, ginger, chicken broth, turmeric, thyme, and oregano. Bring to a boil over high heat, with visible bubbling across the surface.
  2. Reduce heat to maintain a steady simmer and cook 25-30 minutes, until the chicken is very tender and easily pulls apart with a fork. Keep the pot at a gentle bubble, not a hard boil.
Shred and cook noodles
  1. Remove the chicken from the pot and shred the meat, discarding bones and skin. Return the shredded chicken to the broth, with the strands dispersed throughout.
  2. Add egg noodles and simmer 6-8 minutes until tender. Stir occasionally so the noodles don’t stick, and look for noodles that are fully cooked but not mushy.
Finish and serve
  1. Stir in lemon juice and honey, then season with salt and pepper to taste. Taste and adjust until the broth is balanced and bright.
  2. Ladle into bowls and top with fresh parsley and extra lemon. Finish with a squeeze of lemon right before eating for the freshest flavor.

Notes

For a deeper broth, keep the simmer gentle after boiling so the liquid stays clear and the meat stays tender. Store leftovers in an airtight container in the refrigerator up to 3 days; freezer: yes (freeze broth and chicken, but cook noodles fresh when reheating for best texture). For a lighter option, use skinless chicken thighs and reduce the amount of honey to 1 teaspoon while keeping the lemon at 1 tablespoon.