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Flu-Fighting Chicken Noodle Soup

Flu-fighting chicken noodle soup with ginger-garlic broth and tender egg noodles, simmered until the chicken is shred-ready. Bright lemon juice and a touch of honey finish the pot for a cozy, flavorful bowl.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

Chicken soup base
  • 2 lb chicken bone-in for richest 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
Finishing
  • 1 tbsp honey
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
Noodles and serving
  • 8 oz egg noodles
  • 1 fresh parsley for serving
  • 1 lemon extra, for serving
  • 0.5 salt to taste
  • 0.5 black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Build the broth
  1. Combine chicken, carrots, celery, onion, garlic, ginger, chicken broth, turmeric, cayenne pepper, and dried thyme in a large pot.
  2. Bring to a boil over high heat, then reduce heat to maintain a gentle simmer and cook 25-30 minutes until the chicken is cooked.
Shred and finish the soup
  1. Remove the chicken from the pot, shred it, and return the shredded chicken to the broth.
  2. Add egg noodles and simmer 6-8 minutes until tender.
  3. Stir in honey, lemon juice, and apple cider vinegar, then season with salt and black pepper to taste.
Serve
  1. Ladle soup into bowls and top with fresh parsley and extra lemon wedges for squeezing.

Notes

Pro tip: use bone-in chicken so the broth turns richer while simmering; skim any foam if you see it for a clearer finish. Store leftovers covered in the fridge up to 4 days; freeze soup (without adding noodles) up to 2 months for best noodle texture, then cook fresh noodles when reheating. For a gluten-free swap, use gluten-free egg noodles and follow package cook time.