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Healing Chicken Noodle Soup

Healing chicken noodle soup with turmeric-ginger broth and tender shredded chicken. Simmered vegetables and egg noodles create a cozy, golden bowl with wilted kale and bright lemon.
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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
  

Bone-in chicken thighs
  • 2 lb bone-in chicken thighs
Vegetables and aromatics
  • 4 carrots, sliced
  • 4 celery, sliced
  • 1 onion, diced
  • 8 garlic, minced
  • 2 tbsp fresh ginger, grated
  • 2 cups kale or spinach, chopped
Broth and seasonings
  • 8 cup chicken broth
  • 1 tsp turmeric
  • 1 tsp dried thyme
  • 0.25 tsp black pepper
  • 0.25 tsp cayenne
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • Salt to taste
Noodles and serving
  • 8 oz egg noodles
  • Fresh parsley and lemon for serving

Equipment

  • 1 Dutch oven

Method
 

Build the soup base
  1. Combine chicken thighs, carrots, celery, onion, garlic, ginger, chicken broth, turmeric, thyme, black pepper, and cayenne in a large pot over high heat. Bring to a boil, then reduce to a gentle simmer.
  2. Simmer at a gentle simmer for 30 minutes, until the chicken is very tender and easily pulls apart. Keep the surface gently bubbling and add a splash of water only if needed to maintain broth level.
Shred and finish the noodles
  1. Remove the chicken from the pot, shred the meat, and discard bones and skin. Return the shredded chicken to the pot.
  2. Add egg noodles and cook for 6-8 minutes until tender. Stir occasionally to prevent sticking.
  3. Stir in kale and cook for 3 minutes until wilted. Keep the soup at a steady simmer.
Season and serve
  1. Stir in lemon juice, apple cider vinegar, and honey, then season with salt to taste. Taste and adjust salt for balance.
  2. Serve hot with extra lemon wedges and fresh parsley on top. Finish with a squeeze of lemon just before eating.

Notes

Pro tip: shred the chicken while it’s hot, then return it to the simmering broth so everything heats through evenly. Store leftovers in an airtight container in the refrigerator up to 3 days; freeze the soup base (without noodles) up to 2 months, then cook noodles fresh when reheating. For a lower-carb option, swap egg noodles for zucchini noodles or a smaller portion of whole-wheat pasta if preferred.