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Flu-Fighting Chicken Noodle Soup

Flu-fighting chicken noodle soup with ginger, garlic, and turmeric makes a deeply golden, soothing broth. Chicken is simmered for rich flavor, then shredded and finished with tender egg noodles and bright lemon.
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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: 440
Ingredients Equipment Method Notes

Ingredients
  

Chicken noodle soup base
  • 2 lb chicken (bone-in for richest broth) Use bone-in pieces for a richer broth.
  • 4 carrots, sliced
  • 4 celery, sliced
  • 1 onion, diced
  • 8 clove 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
  • 8 oz egg noodles
  • fresh parsley and extra lemon for serving For garnish and extra squeezing at the table.
  • salt and pepper to taste Season to your preference.

Equipment

  • 1 Dutch oven

Method
 

Build the soup
  1. Combine chicken, carrots, celery, onion, garlic, ginger, broth, turmeric, cayenne pepper, and dried thyme in a large pot. Bring to a boil over high heat, then reduce to a steady simmer.
  2. Simmer for 25-30 minutes, until the chicken is cooked through and tender. Keep the broth at a gentle bubbling level so flavors meld without boiling hard.
Shred and finish
  1. Remove the chicken from the pot and shred it, then return the shredded chicken to the broth. Stir to distribute the chicken evenly.
  2. Add egg noodles to the pot and cook for 6-8 minutes, until tender. Stir occasionally and watch for the noodles to soften fully.
  3. Stir in honey, lemon juice, and apple cider vinegar, then season with salt and pepper to taste. Taste and adjust seasoning before serving.
  4. Serve hot with fresh parsley and extra lemon wedges for squeezing. Add lemon at the table for a bright, fresh finish.

Notes

Pro tip: simmer gently (not a hard boil) so the broth stays clear and flavorful. Store leftovers in the fridge up to 3 days; the noodles may soften more over time, so reheat gently. Freezing is not recommended because egg noodles can get mushy—if you want make-ahead, cook noodles separately and combine when reheating. For a lower-sodium swap, use reduced-sodium chicken broth and season with extra lemon and herbs instead.