Go Back

Chicken Noodle Feel Better Soup

Chicken noodle feel better soup made with a golden turmeric broth, tender bone-in chicken thighs, and egg noodles simmered until soft. Finished with lemon juice and honey for a bright, comforting bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs (bone-in for richest broth)
  • 1.5 lb chicken thighs (bone-in for richest broth)
Carrots
  • 4 carrots, sliced
Celery
  • 4 celery, sliced
Onion
  • 1 onion, diced
Garlic
  • 8 clove garlic, minced
Fresh ginger
  • 2 tbsp fresh ginger, grated
Chicken broth
  • 8 cup chicken broth
Turmeric
  • 1 tsp turmeric
Dried thyme
  • 1 tsp dried thyme
Dried oregano
  • 0.5 tsp dried oregano
Lemon juice
  • 1 tbsp lemon juice
Honey
  • 1 tbsp honey
Egg noodles
  • 8 oz egg noodles
Fresh parsley and lemon for serving
  • 1 fresh parsley and lemon for serving
Salt and pepper to taste
  • 0.25 tsp salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Build the broth
  1. Combine chicken thighs, carrots, celery, onion, garlic, ginger, chicken broth, turmeric, dried thyme, and dried oregano in a large pot. Stir to distribute the spices so the broth turns golden.
  2. Bring the pot to a boil, then reduce to a simmer for 25-30 minutes. Cook until the chicken is very tender, indicated by shredding easily with a fork.
Shred and add noodles
  1. Remove the chicken, shred the meat, and discard bones and skin. Return the shredded chicken to the pot.
  2. Add the egg noodles and simmer for 6-8 minutes until tender. Watch for noodles to soften while the broth continues gently bubbling.
Finish and serve
  1. Stir in the lemon juice and honey, then season with salt and pepper to taste. Taste and adjust so the broth is bright and lightly sweet.
  2. Serve hot with extra lemon and fresh parsley. Add the garnish right before eating for the freshest flavor.

Notes

For clearer noodles, keep the soup at a gentle simmer after adding the egg noodles so they don’t break. Store leftovers in the refrigerator up to 3 days; reheat on the stovetop and add a splash of broth if needed. Freezing is not recommended because egg noodles can become soft after thawing. For a lighter option, use skinless chicken thighs and skim any fat that rises to the top.