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An extreme close-up of steaming hot healthy chicken soup, showing tender shredded chicken, sliced carrots, and celery in a rich, flavorful broth.

Immune-Boosting Chicken Noodle Soup: The Ultimate Recipe

This Immune-Boosting Chicken Noodle Soup is packed with garlic, ginger, and turmeric to support your wellness. It's a comforting, delicious, and easy-to-make recipe perfect for cold and flu season or any time you need a nourishing meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 1 tbsp Olive Oil
  • 1 large Onion chopped
  • 2 large Carrots peeled and sliced
  • 2 stalks Celery sliced
  • 4 cloves Garlic minced
  • 1 tbsp Fresh Ginger grated
  • 1 tsp Ground Turmeric
  • 8 cups Chicken Broth low-sodium
  • 1.5 lbs Boneless, Skinless Chicken Breasts
  • 6 oz Egg Noodles
  • 1/4 cup Fresh Parsley chopped
  • 2 tbsp Fresh Dill chopped
  • 2 tbsp Fresh Lemon Juice
  • Salt and Black Pepper to taste

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Cutting Board
  • 1 Chef's Knife

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  2. Stir in the minced garlic, grated ginger, and ground turmeric. Cook for one minute more until fragrant.
  3. Pour in the chicken broth and bring to a simmer. Gently add the chicken breasts to the pot.
  4. Reduce heat to low, cover, and simmer for 15-20 minutes, until the chicken is cooked through.
  5. Remove the cooked chicken and shred it using two forks.
  6. Return the broth to a simmer and add the egg noodles. Cook according to package directions until al dente.
  7. Return the shredded chicken to the pot. Stir in the fresh parsley, dill, and fresh lemon juice. Season with salt and pepper to taste.
  8. Serve hot and enjoy immediately.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: For best results, freeze the soup base without the noodles for up to 3 months. Cook fresh noodles when you reheat the soup.
Tip: For extra clear broth, you can skim any foam that rises to the surface as the chicken simmers.