Description
Chicken Noodle Soup That Heals the Soul is the ultimate comfort food for sick days, long weeks, or whenever you need warmth in a bowl. Made with bone-in chicken thighs for a rich broth, golden turmeric for extra nourishment, hearty vegetables, and tender egg noodles, this “feel better soup” is both soothing and satisfying.
Ingredients
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10–11 chicken thighs, skin-on, bone-in
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4 chicken bouillon cubes
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2 tsp salt (adjust to taste)
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½ tsp black pepper
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1.5 tsp turmeric
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½ tsp dried thyme
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60 g unsalted butter
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2 medium onions, diced
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150 g carrots, thinly sliced
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130 g celery, diced
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1 tbsp minced garlic
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250 g fine egg noodles (about ¾ of a 340 g bag)
Instructions
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Simmer chicken: Place chicken thighs in a large pot, cover with water, and add bouillon cubes, salt, pepper, turmeric, and thyme. Bring to a boil, then simmer covered for 1 hour and 15 minutes until chicken is tender and falling off the bone.
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Cook vegetables: Remove chicken to cool. In a skillet, melt butter and sauté onions, carrots, and celery until onions are translucent and carrots are tender. Add garlic and cook 3 more minutes.
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Combine: Add sautéed vegetables to the soup pot.
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Cook noodles: In a separate pot, cook egg noodles until tender, drain, and add to the soup.
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Finish chicken: Debone and skin the cooled chicken, chop into bite-sized pieces, and return to the pot.
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Taste & serve: Adjust seasonings, add more broth or water if needed, and serve hot.
Notes
Chicken thighs give the broth a richer, deeper flavor than chicken breasts.
Cook noodles separately to prevent them from absorbing too much broth and turning mushy.
Turmeric adds both golden color and anti-inflammatory benefits.
Soup thickens as it sits—add broth or water when reheating.
Freezes best without noodles (add fresh when reheating).
- Prep Time: 45 minutes
- Cook Time: 90 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: American