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Flu-Fighting Chicken Noodle Soup

Flu-fighting chicken noodle soup with a golden, spiced broth simmered until the chicken is tender, then shredded back in for hearty, comforting noodles. Ginger, garlic, and a pinch of cayenne add warmth, while lemon juice brightens every spoonful.
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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
  

Soup base
  • 2 lb chicken Bone-in for richest broth.
  • 4 carrots Sliced.
  • 4 celery Sliced.
  • 1 onion Diced.
  • 8 garlic Minced.
  • 3 tbsp fresh ginger Grated.
  • 8 cup chicken broth
  • 1 tsp turmeric
  • 0.25 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tbsp honey
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 salt To taste.
  • 1 black pepper To taste.
Noodles and serving
  • 8 oz egg noodles
  • 1 fresh parsley For serving.
  • 1 lemon wedges Extra, for serving.

Equipment

  • 1 Dutch oven

Method
 

Simmer the broth
  1. Combine chicken, carrots, celery, onion, garlic, fresh ginger, chicken broth, turmeric, cayenne pepper, and dried thyme in a large Dutch oven. Bring to a boil over medium-high heat.
  2. Reduce heat to maintain a gentle simmer and cook for 25-30 minutes, until the chicken is cooked through. The broth should be lightly bubbling with vegetables softened.
  3. Remove the chicken from the pot, shred it, and return the shredded chicken to the broth. Stir until evenly distributed.
Cook noodles and season
  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 honey, lemon juice, and apple cider vinegar. Season with salt and black pepper to taste, and keep the soup hot but not violently boiling.
Serve
  1. Ladle the soup into bowls and top with fresh parsley. Serve immediately with lemon wedges for squeezing over the top.

Notes

For the fullest flavor, keep the simmer gentle during the 25-30 minute cook so the broth stays clear and avoids overcooking the chicken. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat on the stovetop until hot. Freezing is not recommended because egg noodles can turn soft after thawing. If you want a lighter option, use reduced-sodium chicken broth and add salt at the end to control the seasoning.