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Immune-Boosting Chicken Noodle Soup

Immune-boosting chicken noodle soup simmered in a golden-orange broth with turmeric, mushrooms, kale, and ginger. Tender egg noodles and shredded chicken come together for a hearty, comforting bowl.
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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
  • 1.5 lb chicken breast or thighs
Vegetables and aromatics
  • 4 carrots
  • 3 celery
  • 1 onion
  • 6 garlic
  • 2 tbsp fresh ginger
  • 2 cup shiitake or cremini mushrooms
  • 2 cup kale or spinach
Broth and seasonings
  • 8 cup chicken broth
  • 1 tsp turmeric
  • 1 tsp dried thyme
  • 0.25 tsp black pepper Use black pepper to help activate turmeric.
  • 1 tbsp lemon juice
  • 1 salt Add to taste at the end.
Noodles and serving
  • 8 oz egg noodles
  • 1 fresh parsley For serving.
  • 1 lemon For serving (wedges).

Equipment

  • 1 Dutch oven

Method
 

Simmer the base
  1. Add chicken, chicken broth, carrots, celery, onion, garlic, ginger, turmeric, dried thyme, and black pepper to a Dutch oven. Bring to a simmer over medium-high heat, then cover and simmer for 20 minutes until the chicken is cooked through.
  2. Transfer the chicken to a plate and shred it, then return the shredded chicken to the pot. Stir to blend the flavors into the turmeric broth.
Cook the vegetables and noodles
  1. Add sliced mushrooms to the pot and cook at a gentle simmer for 5 minutes, stirring once or twice. Cook until the mushrooms soften and the broth stays lightly bubbling.
  2. Add egg noodles and simmer for 6-8 minutes until tender. Stir occasionally to prevent sticking as the noodles cook.
  3. Add chopped kale (or spinach) and lemon juice, then cook for 3 minutes until the kale is wilted. Keep the soup at a steady simmer so the greens soften without turning mushy.
Finish and serve
  1. Season with salt to taste. Serve hot with fresh parsley and lemon wedges on the side.

Notes

Pro tip: Keep the soup at a gentle simmer once you add noodles, so they stay tender and don’t break apart. Refrigerate leftovers in an airtight container for up to 4 days; freeze up to 2 months (best if you freeze before fully cooking the noodles). For a lighter option, use low-sodium chicken broth and swap half the noodles for extra kale.