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Cold Fighting Chicken Noodle Soup

Cold fighting chicken noodle soup with a turmeric-tinted, ginger-garlic broth and tender egg noodles. Bone-in chicken simmered until it’s falling off the bone makes a deeply flavorful, comforting main-dish soup.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Bone-in chicken pieces
  • 2 lb bone-in chicken pieces
Vegetables and aromatics
  • 4 carrots sliced
  • 4 celery sliced
  • 1 onion diced
  • 6 garlic minced
  • 2 tbsp fresh ginger grated
Broth and seasonings
  • 8 cup chicken broth
  • 1 tsp turmeric
  • 1 tsp dried thyme
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 salt to taste
  • 1 pepper to taste
Noodles and serving
  • 8 oz egg noodles
  • 1 fresh parsley for serving
  • 1 lemon wedges for serving

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. Bring to a boil over high heat.
  2. Reduce heat to maintain a simmer and cook for 25 minutes, until the chicken is falling off the bone. Keep the pot at a gentle bubble for steady cooking.
Shred and finish
  1. Remove the chicken from the pot, shred it, and return it to the broth, discarding skin and bones. Stir to distribute the chicken evenly.
  2. Add egg noodles and cook for 6-8 minutes, until tender. Stir occasionally to prevent sticking.
  3. Stir in lemon juice and apple cider vinegar, then season with salt and pepper to taste. Taste and adjust before serving.
Serve
  1. Ladle soup into bowls and top with fresh parsley. Serve with lemon wedges on the side.

Notes

For the clearest flavor, skim any foam that rises during the first boil and keep the simmer steady so the chicken stays tender. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop. Freezing is not recommended because egg noodles can soften too much—if you want to freeze, cook the noodles separately and add fresh when reheating. For a lighter swap, use low-sodium chicken broth and add extra lemon for brightness without increasing sodium.