Healing Ginger & Turmeric Chicken Noodle Soup with Lemon & Scallion

55 min · 2 servings · dinner · beginner · soup · comfort-food · chicken · noodles · ginger · healing · winter-warmers · eggs · dairy_free

A deeply restorative, genuinely delicious chicken noodle soup built on a golden, aromatic broth that's been coaxed into something far more than the sum of its parts. Fresh ginger and turmeric give the broth a warm, anti-inflammatory glow; a whole head of garlic melts into sweetness; and a final squeeze of lemon and shower of scallion brighten everything at the end. Wide egg noodles soak up every drop. This is the bowl you want when you're under the weather — and honestly, when you're not.

Ingredients

• 2 tbsp olive oil
• 1 Yellow Onion, halved and thinly sliced
• 6 cloves garlic, smashed and peeled
• 2 oz Ginger, peeled and cut into thin coins
• 1 tsp Turmeric
• 6 cups chicken broth↳ Make it: Chicken Broth
• 1 cup water
• 1 lb Chicken Thigh
• 4 oz Wide Egg Noodles
• 2 carrot, peeled and sliced into coins
• 2 stalks celery, sliced
• 1 lemon, halved
• 3 chives, thinly sliced
• ¼ cup Flat-Leaf Parsley, roughly chopped
• 1 salt
• 1 pepper

Steps

1. Build the Aromatic Base: Warm the olive oil in a large pot or Dutch oven over medium heat. Add the onion with a good pinch of salt and cook, stirring occasionally, until softened and just starting to turn golden at the edges, about 6 to 7 minutes. Add the smashed garlic and ginger coins and cook another 2 minutes, stirring, until fragrant. Sprinkle in the turmeric and stir for 30 seconds — it should bloom in the oil and turn everything a gorgeous gold.