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Chicken Noodle Feel Better Soup

Chicken noodle feel better soup with a deeply aromatic golden broth—turmeric, ginger, and lots of garlic—simmered until the chicken is very tender. Shredded chicken and egg noodles cook right in the pot for a comforting, lightly bright finish with lemon and honey.
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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: 330
Ingredients Equipment Method Notes

Ingredients
  

Chicken and broth base
  • 1.5 lb chicken thighs Bone-in for richest broth; after cooking, shred meat and discard bones and skin.
  • 4 carrots Slice.
  • 4 celery Slice.
  • 1 onion Dice.
  • 8 garlic Minced (about 8 cloves).
  • 2 tbsp fresh ginger Grated.
  • 8 cup chicken broth
  • 1 tsp turmeric
  • 1 tsp dried thyme
  • 0.5 tsp dried oregano
  • 1 tbsp lemon juice Add after noodles are tender.
  • 1 tbsp honey Add with lemon to season.
  • 8 oz egg noodles Cook until tender (about 6–8 minutes).
  • 0.1 fresh parsley For serving, chopped or torn.
  • 0.1 lemon For serving, extra wedges/juice.
  • 0.01 salt To taste.
  • 0.01 black pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Build the soup base
  1. In a large pot, combine chicken thighs, carrots, celery, onion, garlic, ginger, chicken broth, turmeric, dried thyme, and dried oregano. Bring everything to a boil over high heat, then reduce to a simmer.
  2. Simmer at a steady, gentle bubble for 25-30 minutes, until the chicken is very tender. As it cooks, skim any foam from the surface if needed for a cleaner broth.
  3. Remove the chicken from the pot and let it cool slightly, then shred the meat. Discard the bones and skin, then return the shredded chicken to the pot.
Cook noodles and finish
  1. Add egg noodles to the pot and cook for 6-8 minutes, stirring occasionally to prevent sticking. Cook until the noodles are tender but not mushy.
  2. Stir in lemon juice and honey, then season with salt and pepper to taste. Continue to heat just until everything is combined and the flavors taste balanced.
Serve
  1. Ladle the soup into bowls and top with fresh parsley. Serve with extra lemon on the side and squeeze to brighten each portion.

Notes

Pro tip: keep the simmer gentle after boiling so the broth stays clear and the vegetables don’t break down too much. Store in the refrigerator up to 4 days; noodles may absorb broth as it sits, so add a splash of water or broth when reheating. Freezing is not recommended because egg noodles can soften excessively. For a lighter swap, use low-sodium chicken broth and add a bit more lemon juice to keep the flavor punch without extra salt.