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Healing Chicken Noodle Soup

Healing chicken noodle soup with turmeric-ginger broth, shredded chicken, and tender egg noodles. Simmered until the chicken is very tender, then finished with wilted kale and bright lemon-ACV seasoning.
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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: 510
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 2 lb bone-in chicken thighs Use bone-in thighs for a deeper broth.
  • 4 carrots Slice into thin rounds.
  • 4 celery Slice into thin pieces.
  • 1 onion Dice small for even cooking.
  • 8 clove garlic Minced.
  • 2 tbsp fresh ginger Grated.
  • 8 cup chicken broth Low-sodium if desired.
Seasoning and finishing
  • 1 tsp turmeric Creates the warm golden tint.
  • 1 tsp dried thyme
  • 0.25 tsp black pepper
  • 0.25 tsp cayenne Adjust to taste for heat.
  • 1 tbsp lemon juice Freshly squeezed.
  • 1 tbsp apple cider vinegar Adds tang.
  • 1 tbsp honey Balances the acidity.
  • 8 oz egg noodles
  • 2 cup kale or spinach Chopped; kale or baby spinach both work.
  • 1 fresh parsley For serving.
  • 1 lemon Extra wedges for serving.
  • 1 salt to taste Add gradually to balance flavors.

Equipment

  • 1 Dutch oven

Method
 

Build the broth
  1. Combine chicken thighs, carrots, celery, onion, garlic, ginger, chicken broth, turmeric, thyme, black pepper, and cayenne in a large Dutch oven. Heat over high until boiling, then reduce to maintain a gentle simmer.
  2. Simmer uncovered until the chicken is very tender, about 30 minutes. Visual cue: the carrots and celery should be softened and the chicken should pull apart easily.
Shred chicken and cook noodles
  1. Remove the chicken from the pot and shred the meat, discarding bones and skin. Return the shredded chicken to the broth.
  2. Bring the soup back to a simmer, add egg noodles, and cook 6-8 minutes until tender. Visual cue: the noodles soften but still hold their shape.
Wilt greens and finish
  1. Stir in kale or spinach and cook 3 minutes until wilted. Visual cue: the greens turn bright and glossy.
  2. Turn off the heat, then stir in lemon juice, apple cider vinegar, and honey and season with salt to taste. Visual cue: the broth tastes bright and balanced.
  3. Ladle into bowls and serve with extra lemon wedges and fresh parsley. Visual cue: finish with a squeeze of lemon right before eating.

Notes

Pro tip: add egg noodles only after shredding the chicken so they cook to tender without over-softening. Store in the refrigerator up to 3 days; reheat gently on the stovetop. Freezing is not recommended because noodles can become mushy. For a lighter swap, use zucchini noodles instead of egg noodles and add them for the last 2-3 minutes to keep a firmer bite.