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Healing Chicken Noodle Soup

Healing chicken noodle soup made with a turmeric-tinged broth, shredded bone-in chicken, and egg noodles for tender bites. Simmered until the chicken is very tender, then finished with wilted kale and a bright lemon-honey seasoning.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken base
  • 2 lb bone-in chicken thighs
  • 4 carrots, sliced
  • 4 celery, sliced
  • 1 onion, diced
  • 8 cloves garlic, minced
  • 2 tbsp fresh ginger, grated
  • 8 cup chicken broth
  • 1 tsp turmeric
  • 1 tsp dried thyme
  • 0.25 tsp black pepper
  • 0.25 tsp cayenne
  • 0.5 tsp salt to taste
Finishers
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 8 oz egg noodles
  • 2 cup kale or spinach, chopped
  • 2 fresh parsley and lemon for serving

Equipment

  • 1 Dutch oven

Method
 

Make the broth
  1. Add chicken thighs, carrots, celery, onion, garlic, ginger, chicken broth, turmeric, dried thyme, black pepper, and cayenne to a large pot. Bring to a boil over high heat, then reduce to a simmer.
  2. Simmer for 30 minutes, until the chicken is very tender. Skim any foam if you see it, and keep the broth at a gentle bubbling pace.
Shred and build the soup
  1. Remove the chicken from the pot and let it cool slightly, then shred the meat. Discard bones and skin, and return the shredded chicken to the pot.
  2. Add egg noodles and cook for 6-8 minutes, until tender. Stir occasionally so noodles don’t stick to the bottom.
  3. Stir in kale or spinach and cook for 3 minutes, until wilted. Keep the heat at a steady simmer.
  4. Stir in lemon juice, apple cider vinegar, and honey, then season with salt to taste. Taste and adjust salt if needed.
  5. Serve hot with extra lemon wedges and fresh parsley. Keep the topping bright so it pops on the surface of the broth.

Notes

For the clearest broth, skim foam during the first simmer. Store leftovers in an airtight container in the fridge for up to 4 days; freeze yes for the broth only (without noodles) up to 2 months, then cook fresh egg noodles when reheating. For a lighter option, swap egg noodles for whole-wheat or gluten-free egg noodles, and use no-added-sugar honey if desired.