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Chicken Noodle Feel Better Soup

Chicken noodle feel better soup with a golden broth simmered with garlic, ginger, and turmeric for cozy, deeply savory flavor. Shredded bone-in chicken and egg noodles cook right in the pot for a comforting, tender texture.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs (bone-in)
  • 1.5 lb chicken thighs (bone-in for richest broth)
Carrots
  • 4 carrots, sliced
Celery
  • 4 celery, sliced
Onion
  • 1 onion, diced
Garlic
  • 8 cloves 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
Parsley and lemon for serving
  • 1 fresh parsley
  • 1 lemon for serving
Salt and pepper
  • 0.5 tsp salt and pepper to taste Add to taste.

Equipment

  • 1 Dutch oven

Method
 

Build the broth
  1. Combine chicken thighs, carrots, celery, onion, garlic, ginger, chicken broth, turmeric, thyme, and oregano in a large Dutch oven. Stir to distribute the spices so the broth turns evenly golden.
  2. Bring the pot to a boil over high heat, then reduce to a gentle simmer. Simmer for 25-30 minutes until the chicken is very tender.
Shred and finish
  1. Remove the chicken to a plate 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 to the simmering soup. Cook for 6-8 minutes until tender, stirring occasionally so the noodles don’t stick.
  3. Stir in lemon juice and honey, then season with salt and pepper to taste. Keep the soup at a low simmer just until fully warmed and the flavors meld.
Serve
  1. Ladle the soup into bowls and top with fresh parsley. Serve with extra lemon on the side so each person can squeeze to taste.

Notes

For the deepest broth, keep the bone-in thighs and simmer gently (not a hard boil). Store leftovers in the refrigerator for up to 3 days; for best noodle texture, reheat gently and consider cooking extra noodles separately if you plan to keep it longer. Freezer: yes, but freeze without the egg noodles for best results—thaw and reheat, then add fresh cooked noodles. To make it lighter, use low-sodium chicken broth and skinless thighs while keeping the same simmer time.