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Healing Chicken Noodle Soup

Healing chicken noodle soup made with bone-in chicken thighs simmered until very tender, then shredded back into a turmeric-ginger broth. Egg noodles cook right in the pot for a comforting, lightly spicy bowl topped with lemon and parsley.
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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: 460
Ingredients Equipment Method Notes

Ingredients
  

Chicken soup base
  • 2 lb bone-in chicken thighs
  • 4 carrots sliced
  • 4 celery sliced
  • 1 onion diced
  • 8 clove 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
  • 0.5 tsp salt to taste
Finishing
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 8 oz egg noodles
  • 2 cup kale or spinach chopped
  • 1 fresh parsley for serving
  • 1 lemon wedges for serving

Equipment

  • 1 Dutch oven

Method
 

Simmer the soup
  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 steady simmer.
  2. Simmer for 30 minutes, until the chicken is very tender and easily pulls apart. Keep the liquid bubbling gently without a hard boil.
  3. Remove the chicken from the pot and let cool slightly, then shred the meat. Discard bones and skin, then return the shredded chicken to the pot.
Cook noodles and wilt greens
  1. Add egg noodles to the pot and cook for 6-8 minutes, until tender. Stir occasionally so the noodles don’t stick.
  2. Stir in chopped kale or spinach and cook for 3 minutes, just until wilted. Keep the heat at a gentle simmer.
Season and serve
  1. Stir in lemon juice, apple cider vinegar, and honey, then season with salt to taste. Taste and adjust salt as needed.
  2. Ladle into bowls and serve with extra lemon wedges and fresh parsley. Finish with a squeeze of lemon over the top.

Notes

For the clearest broth, keep the simmer gentle after it boils so the chicken stays tender but the liquid doesn’t get cloudy. Store leftovers in an airtight container in the fridge for up to 4 days; reheat on the stove over medium-low until hot. Freezing is not recommended because noodles can soften after thawing. For a gluten-free option, swap egg noodles for a gluten-free noodle and cook according to package directions.