I’m sharing my Easy Healthy Chicken Noodle Soup Recipe that highlights turmeric, garlic, lemon, fresh herbs and bone broth, and even includes a little secret ingredient that ties it all together.

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I never knew a bowl could feel like medicine until i started making this Healing Chicken Noodle Soup Homemade. It’s simple but never bland, turmeric and garlic giving it a bright, honest kick that actually clears the fog.

I call it my Best Chicken Noodle Soup When Sick because friends who stop by always leave revived, asking for the recipe like it’s magic. There’s a little secret I tuck into the broth to keep the noodles from getting sad, and somehow the whole thing tastes both clean and wildly comforting.

If you’re curious, this one might change how you do soup forever.

Ingredients

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Chicken: tender protein that builds immunity, keeps you full and comforts like warm hug
Bone broth: mineral rich, collagen filled, soothes throat and adds deep savory body
Ginger: spicy, anti inflammatory, eases nausea and gives bright warm bite
Turmeric: earthy color and gentle anti inflammatory notes, pairs with black pepper
Garlic: savory depth, immune supportive, becomes mellow when cooked slowly
Lemon: bright acidic lift, adds freshness and balances the rich broth
Carrots: natural sweetness, fiber rich, give color and subtle sweetness when simmered
Egg noodles: comforting carbs, quick to cook, make soup filling and nostalgic
Parsley: fresh herb, adds bright herbaceous flavor and a hit of vitamin K

Ingredient Quantities

2 tablespoons olive oil or unsalted butter

1 large yellow onion, diced

3 garlic cloves, minced

3 medium carrots, peeled and sliced

3 celery stalks, sliced

1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)

1 teaspoon ground turmeric or 1 tablespoon fresh grated turmeric

1/2 teaspoon freshly ground black pepper

1 to 1 1/2 teaspoons kosher salt, plus more to taste

2 bay leaves

8 cups chicken bone broth, low sodium if possible (i usually use low sodium)

1 1/2 to 2 pounds bone in chicken thighs or breasts, or about 3 cups cooked shredded chicken

8 ounces egg noodles or pasta of choice

Juice of 1 lemon, about 2 tablespoons, plus lemon wedges to serve

2 tablespoons fresh parsley, chopped

1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

Optional: 2 green onions, thinly sliced for garnish

How to Make this

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1. Heat 2 tablespoons olive oil or unsalted butter in a large pot over medium heat, add the diced yellow onion and cook until soft and translucent about 5 to 6 minutes.

2. Add the minced garlic, grated fresh ginger or 1 teaspoon ground ginger, 1 teaspoon ground turmeric or 1 tablespoon fresh grated turmeric, 1/2 teaspoon freshly ground black pepper, 1 to 1 1/2 teaspoons kosher salt, and 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme plus the 2 bay leaves, stir and cook 1 to 2 minutes until fragrant.

3. Toss in the sliced carrots and celery and cook another 3 to 4 minutes to start softening them.

4. Pour in 8 cups chicken bone broth (low sodium if you have it), scrape the bottom to loosen any browned bits, bring to a gentle simmer and add the 1 1/2 to 2 pounds bone in chicken thighs or breasts. Turn heat down so it barely simmers, cover partially and cook until the chicken is cooked through about 20 to 25 minutes. If you are using about 3 cups cooked shredded chicken instead, skip adding raw chicken and add the shredded chicken later.

5. While it simmers, skim any foam or excess fat from the surface with a spoon for a clearer broth.

6. Remove the chicken to a board, let it cool a few minutes then shred with forks discarding bones and skin, return the shredded chicken to the pot.

7. Add 8 ounces egg noodles or pasta of choice and simmer until tender about 6 to 8 minutes. Or cook the noodles separately if you want the soup to stay clear and the pasta not get soggy, then add just before serving.

8. Stir in the juice of 1 lemon about 2 tablespoons and 2 tablespoons chopped fresh parsley, taste and adjust salt and pepper as needed, and remove the bay leaves.

9. Ladle into bowls, serve with lemon wedges and the optional thinly sliced green onions on top, and enjoy—its soothing, healing and perfect when you’re feeling crappy or just hungry.

Equipment Needed

1. Large pot or Dutch oven for simmering the soup
2. Cutting board and a sharp chef knife for the onions, carrots, celery and ginger
3. Measuring cups and measuring spoons for broth, oil, spices and lemon juice
4. Wooden spoon or heatproof spatula to stir and scrape the bottom
5. Tongs and a couple of forks to remove and shred the cooked chicken
6. Slotted spoon or small spoon to skim foam and fat from the surface
7. Colander or fine mesh strainer if you drain or rinse the pasta separately
8. Ladle for serving and soup bowls for serving
9. Peeler for the carrots and a citrus reamer or fork to juice the lemon

FAQ

Q: Can I use rotisserie or already cooked chicken instead of raw bone-in pieces?
A: Yes. Use about 3 cups shredded rotisserie chicken, add it near the end just to warm through so it doesn't dry out. If using pre-cooked chicken check the salt level since store-bought chicken or broth can be salty.

Q: How do I stop the noodles from getting mushy when I make this ahead?
A: Cook the noodles separately and store them apart from the soup. Add noodles to each bowl when serving. If you must cook them in the soup, undercook by 1-2 minutes so they hold up better after reheating.

Q: Can I make this vegetarian or vegan?
A: Yes, swap the chicken bone broth for a rich vegetable broth, skip the chicken and add hearty veggies or beans (white beans are nice), and use olive oil instead of butter. You won't get the same bone-broth nutrients but it's still comforting.

Q: What's the best way to store and reheat leftovers?
A: Cool quickly, remove bay leaves, refrigerate up to 3-4 days. Freeze up to 3 months but leave out noodles. Reheat gently on the stove over low heat, add a squeeze of lemon and fresh parsley at the end to brighten it back up.

Q: I don't have fresh ginger or turmeric, what can I use instead?
A: Use ground spices: the recipe calls for 1 tablespoon fresh ginger or 1 teaspoon ground ginger, and 1 tablespoon fresh grated turmeric or 1 teaspoon ground turmeric. Fresh gives brighter flavor, ground is fine in a pinch. Watch turmeric, it stains hands and cutting boards.

Q: Any shortcuts or alternate cooking methods?
A: For speed use shredded rotisserie chicken and pre-made low-sodium bone broth. In an Instant Pot sauté the aromatics, add broth and raw chicken, pressure cook 8-10 minutes then quick or short natural release, shred chicken and add noodles. In a slow cooker sauté first, then cook 4-6 hours on low, add noodles last.

Healing Chicken Noodle Soup Recipe Substitutions and Variations

Olive oil or unsalted butter: avocado oil, ghee, light olive oil, coconut oil (will add a faint coconut taste)
Yellow onion, diced: shallots for a milder sweet flavor, leeks white part only, fennel bulb for a subtle anise note, green onions if you want less bite
Chicken bone broth: low sodium chicken stock, vegetable broth for a vegetarian version though it won’t have the same collagen, or plain water plus a good quality bouillon or stock concentrate
Egg noodles or pasta of choice: rice noodles for gluten free cooking, orzo which cooks fast and feels almost like little pearls, whole wheat pasta for more fiber, zucchini noodles or other veggie noodles added at the end so they don’t get soggy

Pro Tips

– Bloom the turmeric and ginger in the oil at the start, then add garlic after a minute so it wont burn; that little step wakes up the spices and makes the broth taste way brighter.

– If you want deeper chicken flavor, use bone in pieces and sear them briefly skin side down before simmering, then shred and return; or if you use precooked chicken, add it near the end so it doesnt dry out.

– Cook the noodles separately and add them to each bowl when serving, or store them apart from the soup in the fridge; the pasta soaks up broth and gets mushy fast, but a splash of reserved pasta water helps if you want to marry them.

– For a clear, clean broth skim foam and fat while it simmers, or chill the soup and remove the solid fat from the top later; always add the lemon and parsley at the end, then taste and only salt after the acid so you wont overdo it.

Healing Chicken Noodle Soup Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I’m sharing my Easy Healthy Chicken Noodle Soup Recipe that highlights turmeric, garlic, lemon, fresh herbs and bone broth, and even includes a little secret ingredient that ties it all together.

Servings

servings

Calories

420

kcal

Equipment: 1. Large pot or Dutch oven for simmering the soup
2. Cutting board and a sharp chef knife for the onions, carrots, celery and ginger
3. Measuring cups and measuring spoons for broth, oil, spices and lemon juice
4. Wooden spoon or heatproof spatula to stir and scrape the bottom
5. Tongs and a couple of forks to remove and shred the cooked chicken
6. Slotted spoon or small spoon to skim foam and fat from the surface
7. Colander or fine mesh strainer if you drain or rinse the pasta separately
8. Ladle for serving and soup bowls for serving
9. Peeler for the carrots and a citrus reamer or fork to juice the lemon

Ingredients

2 tablespoons olive oil or unsalted butter
1 large yellow onion, diced
3 garlic cloves, minced
3 medium carrots, peeled and sliced
3 celery stalks, sliced
1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
1 teaspoon ground turmeric or 1 tablespoon fresh grated turmeric
1/2 teaspoon freshly ground black pepper
1 to 1 1/2 teaspoons kosher salt, plus more to taste
2 bay leaves
8 cups chicken bone broth, low sodium if possible (i usually use low sodium)
1 1/2 to 2 pounds bone in chicken thighs or breasts, or about 3 cups cooked shredded chicken
8 ounces egg noodles or pasta of choice
Juice of 1 lemon, about 2 tablespoons, plus lemon wedges to serve
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
Optional: 2 green onions, thinly sliced for garnish

Directions

Heat 2 tablespoons olive oil or unsalted butter in a large pot over medium heat, add the diced yellow onion and cook until soft and translucent about 5 to 6 minutes.
Add the minced garlic, grated fresh ginger or 1 teaspoon ground ginger, 1 teaspoon ground turmeric or 1 tablespoon fresh grated turmeric, 1/2 teaspoon freshly ground black pepper, 1 to 1 1/2 teaspoons kosher salt, and 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme plus the 2 bay leaves, stir and cook 1 to 2 minutes until fragrant.
Toss in the sliced carrots and celery and cook another 3 to 4 minutes to start softening them.
Pour in 8 cups chicken bone broth (low sodium if you have it), scrape the bottom to loosen any browned bits, bring to a gentle simmer and add the 1 1/2 to 2 pounds bone in chicken thighs or breasts. Turn heat down so it barely simmers, cover partially and cook until the chicken is cooked through about 20 to 25 minutes. If you are using about 3 cups cooked shredded chicken instead, skip adding raw chicken and add the shredded chicken later.
While it simmers, skim any foam or excess fat from the surface with a spoon for a clearer broth.
Remove the chicken to a board, let it cool a few minutes then shred with forks discarding bones and skin, return the shredded chicken to the pot.
Add 8 ounces egg noodles or pasta of choice and simmer until tender about 6 to 8 minutes. Or cook the noodles separately if you want the soup to stay clear and the pasta not get soggy, then add just before serving.
Stir in the juice of 1 lemon about 2 tablespoons and 2 tablespoons chopped fresh parsley, taste and adjust salt and pepper as needed, and remove the bay leaves.
Ladle into bowls, serve with lemon wedges and the optional thinly sliced green onions on top, and enjoy—its soothing, healing and perfect when you're feeling crappy or just hungry.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.