Healing Chicken Noodle Soup

When you are feeling under the weather there is nothing like a hearty, comforting bowl of chicken noodle soup to make everything right in the world. This soothing soup recipe contains cold busting ingredients like turmeric, garlic, lemon, fresh herbs and bone broth to heal the body and soul and get you back on your feet in no time. And even if you’re not sick, it’s a delicious recipe that you’re whole family will love!

To make this soup a 30 minute meal I opted to use my favorite timesaving ingredient… a grocery store bought rotisserie chicken. But, if you have the time you can always roast up a chicken on your own or or simply boil chicken breasts or thighs and then shred and add to the soup. Whatever floats your boat. I like to use my homemade chicken bone broth for extra health benefits but store-bought chicken broth also works great. Bonus- if you use a rotisserie chicken or whole chicken you can always make your own bone broth at home by combining the chicken carcass with veggie scraps and herbs and cooking covered with water in a slow cooker for around 12-18 hours on low. When it’s done simply strain out the solids, season with salt and pepper and you have yourself some delicious, healthy chicken both broth ready to go for all of you winter soups and strews! Enjoy!

Healing Chicken Noodle Soup

Healing Chicken Noodle Soup

This delicious homemade chicken soup takes less than 30 minutes to throw together and is sure t o help you kick the cold with its illness fighting ingredients.

Recipe by The Jam Jar Kitchen
5 from 35 votes
Course: Chicken, Dairy Free, Dinner, Kid Friendly, Soups/Stews/ChilisCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time




  • 1 tbsp olive oil

  • 4 medium carrots, peeled and sliced into 1/3rd inch rounds

  • 3 stalks of celery, halved and sliced

  • 1 medium onion, diced

  • 2 cloves garlic, finely chopped

  • 1 tsp tumeric

  • 1 tsp fresh thyme leaves ( or cub 1/2 tsp dried thyme)

  • 1 tsp fresh rosemary, chopped (or sub 1/2 tsp dried rosemary)

  • 1/2 lemon, zested and juiced

  • 1.5 tsp salt

  • 1/2 tsp black pepper

  • pinch of cayenne (optional)

  • 1 bay leaf

  • 8 cups chicken broth or bone broth

  • 2-3 cups dry egg noodles (I prefer flat noodles but you can use your preferred shape)

  • 1 rotisserie chicken, meat removed and shredded

  • 2-3 tbsp chopped fresh parsley

  • salt & pepper to taste


  • Heat olive oil in a large dutch oven (or heavy pot with a lid) over medium to medium-high heat until hot and shimmering.

    Add carrots, celery and onion and sauté on medium heat for around 10 minutes until veggies are softened.
  • Add in garlic, turmeric, thyme, rosemary, lemon zest, salt, pepper and a pinch of cayenne (optional). Sauté over medium heat for about 1-2 minutes until garlic is fragrant.

    Stream in chicken or bone broth and add in 1 bay leaf and the juice of 1/2 a lemon. Stir to combine and bring to a boil over medium-high heat.
  • Once you reach a boil, add in 2-3 cups of egg noodles and the shredded chicken. Bring back to a boil and then cover and turn heat down to low.
  • Simmer over a low heat for 10-15 minutes until the pasta is tender. Remove from heat. Taste and add additional salt & pepper according to your preference. Add in chopped parsley and serve. Enjoy!

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