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Chicken Noodle Feel Better Soup

Chicken Noodle Feel Better Soup with a deeply savory golden broth simmered with garlic, ginger, and turmeric. Bone-in chicken and egg noodles deliver a cozy, tender bowl finished with lemon and a light honey drizzle.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs (bone-in for richest broth)
  • 1.5 lb chicken thighs (bone-in for richest broth)
carrots
  • 4 carrots
celery
  • 4 celery
onion
  • 1 onion
garlic
  • 8 clove garlic
fresh ginger, grated
  • 2 tbsp fresh ginger, grated
chicken broth
  • 8 cup chicken broth
turmeric
  • 1 tsp turmeric
dried thyme
  • 1 tsp dried thyme
dried oregano
  • 0.5 tsp dried oregano
lemon juice
  • 1 tbsp lemon juice
honey
  • 1 tbsp honey
egg noodles
  • 8 oz egg noodles
fresh parsley and lemon for serving
  • 1 fresh parsley and lemon for serving
salt and pepper to taste
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Build the broth
  1. Combine chicken thighs, carrots, celery, onion, garlic, fresh ginger, chicken broth, turmeric, dried thyme, and dried oregano in a large pot. Cover with a lid and keep the heat ready to come up to a steady boil.
  2. Bring the pot to a boil, then immediately reduce to a simmer and cook 25-30 minutes. Cook until the chicken is very tender, with visible gentle bubbling around the vegetables.
Shred and finish
  1. Remove the chicken from the pot, shred the meat, and discard bones and skin. Return the shredded chicken to the broth so it can warm through.
  2. Add egg noodles and cook 6-8 minutes, stirring occasionally, until tender. Look for the noodles to soften and the broth to thicken slightly.
  3. Stir in lemon juice and honey, then season with salt and pepper to taste. Taste and adjust so the flavor balances bright lemon with a light sweetness.
Serve
  1. Ladle the soup into bowls and top with fresh parsley and lemon for serving. Serve with extra lemon on the side for everyone to squeeze in as desired.

Notes

Pro tip: simmer with a gentle bubble so the broth stays clear and the vegetables keep their shape. Store leftovers in the refrigerator up to 3 days; for best noodles, reheat gently and consider cooking extra noodles separately if you plan to eat over several days. Freezing is not recommended because noodles may turn soft. For a dietary swap, use gluten-free egg noodles or gluten-free pasta instead of regular egg noodles.