Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 large yellow onion, diced (about 1 cup / 150g)
  • 2 carrots, peeled and diced (about 1 cup / 120g)
  • 2 celery stalks, diced (about 1 cup / 100g)
  • 2 cloves garlic, minced (about 2 teaspoons / 6g)
  • 1 inch (2.5 cm) piece of ginger, peeled and grated (about 1 tablespoon / 10g)
  • 1 teaspoon (2g) turmeric powder
  • 8 cups (1.9 liters) chicken broth (low sodium preferred)
  • 1 teaspoon (6g) sea salt, or to taste
  • ½ teaspoon (3g) black pepper, or to taste
  • 2 bay leaves
  • 1.5 pounds (680g) boneless, skinless chicken thighs OR breast
  • 8 ounces (225g) egg noodles (or gluten-free alternative)
  • ½ cup (120 ml) chopped fresh parsley
  • Juice of ½ lemon
  • Optional: Pinch of red pepper flakes (for a little kick!)

Instructions:

  1. Heat olive oil in a large pot. Add onion, carrots, and celery, and sauté until softened (about 5-7 minutes). Stir in garlic, ginger, and turmeric; cook for another minute until fragrant.
  2. Pour in chicken broth. Add salt, pepper, and bay leaves. Bring to a boil.
  3. Gently place chicken thighs (or breasts) into the boiling broth. Reduce heat to low, cover, and simmer until chicken is cooked through (about 20-25 minutes for thighs, 15-20 minutes for breasts). Check for an internal temperature of 165°F (74°C).
  4. Remove chicken from the pot and let it cool slightly. Shred it with two forks and set aside.
  5. Bring the broth back to a gentle boil. Add egg noodles and cook according to package directions (usually 6-8 minutes).
  6. Return shredded chicken to the pot. Stir in parsley and lemon juice. Taste and adjust seasoning as needed.
  7. Remove bay leaves before serving. Serve hot and enjoy!