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Cold Fighting Chicken Noodle Soup

Cold fighting chicken noodle soup made with turmeric, ginger, garlic, and tender shredded chicken in a deeply golden broth. Simmered until the chicken falls off the bone, then finished with egg noodles for a comforting, soup-style texture.
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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
  

Bone-in chicken
  • 2 lb bone-in chicken pieces Keep skin off after shredding; discard bones.
Vegetables aromatics
  • 4 carrots Slice for even simmer time.
  • 4 celery Slice for even simmer time.
  • 1 onion Dice finely for a less chunky broth.
  • 6 cloves garlic Minced.
  • 2 tbsp fresh ginger Grated.
Broth and seasonings
  • 8 cup chicken broth Use low-sodium if desired, then adjust salt at the end.
  • 1 tsp turmeric Adds the golden tint.
  • 1 tsp dried thyme Stir in with the simmering base.
  • 1 tbsp lemon juice Add after noodles cook.
  • 1 tbsp apple cider vinegar Add after noodles cook.
  • 1 salt To taste.
  • 1 pepper To taste.
Noodles and garnish
  • 8 oz egg noodles Cook until tender, about 6-8 minutes.
  • 1 fresh parsley For serving.
  • 1 lemon wedges For serving.

Equipment

  • 1 Dutch oven

Method
 

Build the broth
  1. Combine bone-in chicken pieces, carrots, celery, onion, garlic, fresh ginger, chicken broth, turmeric, and dried thyme in a large pot. Bring to a boil over high heat, then reduce to a steady simmer.
  2. Simmer uncovered at a gentle boil for 25 minutes, until the chicken is falling off the bone. You should see small bubbles rising consistently around the chicken and vegetables.
Shred and finish the soup
  1. Remove the chicken from the pot and shred it, then return the shredded chicken to the pot and discard skin and bones. Keep the broth at a gentle simmer as you return the chicken.
  2. Add egg noodles and cook for 6-8 minutes, until tender. Stir occasionally so noodles don’t stick to the bottom.
  3. Stir in lemon juice and apple cider vinegar, then season with salt and pepper to taste. Taste the broth and adjust seasonings so the flavor pops.
Serve
  1. Ladle the soup into bowls and top each serving with fresh parsley and lemon wedges. Serve hot while the noodles are still springy.

Notes

Pro tip: shred the chicken while it’s still warm so it pulls into strands quickly, then simmer briefly after adding noodles to re-warm the broth. Store leftovers in the refrigerator up to 3 days; for best texture, reheat gently and consider adding a small splash of broth if noodles have thickened. Freezing is not recommended because egg noodles can soften too much, but you can freeze the broth and chicken separately, then cook fresh noodles when reheating. For a gluten-free option, use gluten-free egg noodles and follow package cooking time.