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Anti-Inflammatory Turmeric Chicken Soup

Anti-inflammatory turmeric chicken soup made with simmered chicken and a golden broth flavored with ginger and black pepper. Shredded chicken and tender noodles are finished with lemon, honey, and apple cider vinegar for a bright, cozy bowl.
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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 breast
  • 1.5 lb chicken breast
Carrots
  • 4 carrots
Celery
  • 3 celery stalks
Onion
  • 1 onion
Garlic
  • 6 garlic cloves
Fresh ginger
  • 2 tbsp fresh ginger
Chicken bone broth
  • 8 cup chicken bone broth
Turmeric
  • 2 tsp turmeric
Black pepper
  • 1 tsp black pepper
Dried thyme
  • 1 tsp dried thyme
Cinnamon
  • 0.25 tsp cinnamon
Cayenne
  • 0.25 tsp cayenne
Lemon juice
  • 2 tbsp lemon juice
Honey
  • 1 tbsp honey
Apple cider vinegar
  • 1 tbsp apple cider vinegar
Egg noodles or rice noodles
  • 8 oz egg noodles or rice noodles
Fresh parsley
  • 1 fresh parsley
Lemon wedges
  • 1 lemon wedges
Salt
  • 0.25 tsp salt to taste

Equipment

  • 1 Dutch oven

Method
 

Simmer the chicken and broth
  1. In a Dutch oven, combine chicken breast, chicken bone broth, carrots, celery, onion, garlic, and fresh ginger. Bring to a simmer over medium-high heat until you see steady bubbling around the edges.
  2. Stir in turmeric, black pepper, dried thyme, cinnamon, and cayenne. Keep at a gentle simmer at 190°F to 205°F for 20-25 minutes, stirring once or twice until the chicken is cooked through.
  3. Remove the chicken to a plate and let it cool for 2 minutes so it’s easier to shred. Return the golden broth and vegetables to a gentle simmer while you shred.
  4. Shred the chicken using two forks, then return it to the pot. Stir to distribute the shredded chicken throughout the soup.
Cook noodles and finish
  1. Bring the soup back to a simmer and add egg noodles or rice noodles. Cook for 6-8 minutes until tender, with visible noodle softness and slight thickening of the broth.
  2. Turn off the heat and stir in lemon juice, honey, and apple cider vinegar. The broth should look bright and slightly golden with a balanced sweet-tart finish.
  3. Season with salt to taste. Taste and adjust, then serve hot with extra lemon and fresh parsley.

Notes

For best texture, avoid overcooking the noodles—add them near the end and keep the soup at a gentle simmer. Store leftovers in the refrigerator up to 4 days; reheat on the stove over medium until steaming. Freezing is not recommended for noodle texture, but you can freeze the broth (without noodles) for up to 2 months. For a gluten-free option, swap egg noodles for rice noodles.