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Healing Chicken Noodle Soup

Healing chicken noodle soup with a turmeric-ginger broth, tender shredded chicken, and silky egg noodles. Simmered until the thighs are very tender, then finished with kale, lemon, and a touch of honey for a bright, savory bowl.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 2 lb bone-in chicken thighs
  • 4 carrots, sliced
  • 4 celery, sliced
  • 1 onion, diced
  • 8 garlic, minced
  • 2 tbsp fresh ginger, grated
  • 8 cup chicken broth
  • 1 tsp turmeric
  • 1 tsp dried thyme
  • 0.25 tsp black pepper
  • 0.25 tsp cayenne
  • salt to taste
Finish and serve
  • 2 cup kale or spinach, chopped
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 8 oz egg noodles
  • fresh parsley and lemon for serving

Equipment

  • 1 Dutch oven

Method
 

Simmer the chicken and broth
  1. Combine chicken thighs, carrots, celery, onion, garlic, ginger, chicken broth, turmeric, thyme, black pepper, and cayenne in a large pot. Bring to a boil over high heat, then reduce to a simmer and cook 30 minutes until the chicken is very tender.
Shred and finish the soup
  1. Remove the chicken from the pot, shred the meat, and discard bones and skin. Return the shredded chicken to the broth and keep it at a gentle simmer.
  2. Add egg noodles and cook 6-8 minutes until tender, stirring occasionally. You should see noodles soften and the broth slightly thicken.
  3. Stir in kale or spinach and cook 3 minutes until wilted. The greens should turn bright and tender but not mushy.
  4. Stir in lemon juice, apple cider vinegar, and honey, then season with salt to taste. Taste and adjust until the flavor is balanced and bright.
Serve
  1. Ladle soup into bowls and top with extra lemon wedges and fresh parsley. Serve right away while the noodles are warm and the broth is steaming.

Notes

Pro tip: If the noodles absorb too much broth while you cook, loosen with a splash of hot chicken broth before serving. Store in an airtight container in the refrigerator up to 4 days. Freezing is not recommended because egg noodles can turn soft after thawing. For a dietary swap, use gluten-free egg noodles if needed while keeping the simmer timing the same.