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Chicken Noodle Feel Better Soup

Chicken noodle feel better soup with a golden, garlicky broth simmered until chicken is tender, then finished with egg noodles and lemon-honey. Shredded bone-in chicken makes the base richly flavorful with turmeric, ginger, and thyme.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs (bone-in for richest broth)
  • 1.5 lb chicken thighs Bone-in for richest broth.
Vegetables and aromatics
  • 4 carrots Sliced.
  • 4 celery Sliced.
  • 1 onion Diced.
  • 8 garlic cloves Minced.
  • 2 tbsp fresh ginger Grated.
Broth and spices
  • 8 cup chicken broth
  • 1 tsp turmeric
  • 1 tsp dried thyme
  • 0.5 tsp dried oregano
Finishing flavor
  • 1 tbsp lemon juice
  • 1 tbsp honey
Noodles and serving
  • 8 oz egg noodles
  • fresh parsley For serving.
  • lemon For serving.
  • salt To taste.
  • black pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Build the soup base
  1. Add chicken thighs, sliced carrots, sliced celery, diced onion, minced garlic, grated ginger, chicken broth, turmeric, dried thyme, and dried oregano to 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 very tender and easily pulls apart. Keep the pot at a gentle simmer so the broth stays clear and flavors meld.
Shred and cook the noodles
  1. Remove the chicken from the pot, then shred the meat and discard bones and skin. Return the shredded chicken to the broth.
  2. Add egg noodles and cook for 6-8 minutes, until tender. Stir occasionally to prevent sticking.
Finish and serve
  1. Stir in lemon juice and honey, then season with salt and black pepper to taste. The broth should turn bright and fragrant while still golden.
  2. Serve hot with extra lemon and fresh parsley on top. Spoon the broth over the noodles so each bowl has plenty of chicken.

Notes

For best texture, keep the simmer gentle during the first cook so the vegetables soften without turning cloudy. Store leftovers in an airtight container in the refrigerator for up to 3 days; noodles may absorb broth, so reheat with a splash of water or broth. Freezing is not recommended because egg noodles can get soft after thawing. Dietary swap: for gluten-free, use a gluten-free egg noodle and increase cooking time by 1-2 minutes, tasting for doneness.