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Cold-Fighting Chicken Noodle Soup

Cold-fighting chicken noodle soup with a deeply golden turmeric broth, tender shredded chicken, and egg noodles simmered until soft. Bright lemon juice and apple cider vinegar finish the bowl for a comforting, flavorful 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
  

Chicken soup base
  • 2 lb bone-in chicken pieces Use bone-in for richer broth; cook until falling off the bone.
  • 4 carrots, sliced Slice thin for faster, even simmering.
  • 4 celery, sliced Slice to match carrot thickness.
  • 1 onion, diced Diced for melt-in flavor.
  • 6 garlic, minced Minced so it dissolves into the broth.
  • 2 tbsp fresh ginger, grated Grated for maximum aroma in the soup.
  • 8 cup chicken broth Use low-sodium if you want more control over salt.
  • 1 tsp turmeric Adds the golden tint.
  • 1 tsp dried thyme Classic savory herb for noodle soup.
  • 1 tbsp lemon juice Add at the end so it tastes bright, not flat.
  • 1 tbsp apple cider vinegar Balances richness and rounds out flavor.
  • 8 oz egg noodles Use egg noodles for tender, springy texture.
  • 0.5 fresh parsley and lemon wedges for serving Chop/prepare for finishing; serves as garnish.
  • 0.5 salt and pepper to taste Season in the final step to avoid over-salting.

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.
  2. Bring to a boil over high heat, then reduce heat to maintain a gentle simmer and cook for 25 minutes until the chicken is falling off the bone.
Shred and finish the soup
  1. Remove the chicken from the pot, shred it, discard the skin and bones, and return the shredded chicken to the broth.
  2. Add egg noodles and simmer for 6-8 minutes until tender, stirring occasionally to keep them from sticking.
  3. Stir in lemon juice and apple cider vinegar, then season with salt and pepper to taste.
  4. Serve hot with fresh parsley and lemon wedges on the side.

Notes

For clearer broth, skim any foam that rises after the initial boil. Refrigerate leftovers in an airtight container up to 3 days; for best texture, reheat gently on the stove and avoid boiling hard so noodles don’t over-soften. Freezing is not recommended because egg noodles can turn mushy after thawing; for a lighter, lower-fat option, use skinless chicken pieces and skim excess fat after simmering.