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Flu-Fighting Chicken Noodle Soup

Flu-fighting chicken noodle soup with a deeply golden ginger-garlic broth, tender egg noodles, and shredded bone-in chicken. Simmered until the chicken is cooked through, then finished with honey, lemon, and apple cider vinegar for bright flavor.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 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
Broth, seasoning, and finishers
  • 8 cup chicken broth
  • 1 tsp turmeric
  • 0.25 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tbsp honey
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 salt and pepper to taste
Noodles and serving
  • 8 oz egg noodles
  • 1 fresh parsley and extra lemon for serving

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 Dutch oven.
  2. Bring the soup to a boil over high heat, then reduce heat to a steady simmer (about 25–30 minutes) until the chicken is cooked through. Visual cue: small bubbles should break the surface consistently, not violently.
Shred and cook noodles
  1. Remove the chicken, shred it, and return the shredded chicken to the pot.
  2. Add egg noodles and simmer (6–8 minutes) until tender, stirring occasionally so they don’t stick. Visual cue: noodles should be fully cooked but still hold their shape.
Finish and serve
  1. Stir in honey, lemon juice, and apple cider vinegar, then season with salt and pepper to taste. Visual cue: the broth should taste bright with a balanced sweet-sour finish.
  2. Serve hot with fresh parsley and extra lemon wedges for squeezing over the top.

Notes

For the clearest broth, keep the simmer gentle after it boils—hard boiling can make the chicken feel stringy. Refrigerate leftovers in a sealed container for up to 3 days; reheat on the stove over medium until steaming. Freezing is not recommended because egg noodles can soften too much, but you can freeze the broth (without noodles) for up to 2 months and cook fresh noodles when reheating. For a lower-sodium option, use reduced-sodium chicken broth and season with fresh lemon and herbs to keep the flavor punchy.