Viral Cold Fighting Chicken Noodle Soup

This garlic chicken soup is loaded with tender chicken, potatoes, plenty of fresh garlic, lemon, turmeric, and herbs, all simmered in a savory chicken broth. Served over noodles, it’s hearty, comforting, and the perfect soup for when it’s cold outside or you're feeling under the weather.

Why You'll Love This Garlic Chicken Soup

I caught a brutal cold a couple of weeks ago, and for a few days the only thing I wanted to eat was chicken soup. I love classic chicken noodle soup, but I knew I needed something with a little more going on.

Then I came across this garlic chicken soup from @thenourishedmama, and it sounded exactly like what I had in mind. I already had most of the ingredients at home, so I gave it a try with plenty of garlic, lemon, turmeric, potatoes, and chicken.

It ended up being perfect for a sick day. The broth is bright and savory, the potatoes make it extra hearty, and the garlic and lemon give it way more flavor than a basic chicken noodle soup.

That’s really what makes this one worth trying when you’re feeling under the weather. Along with the chicken and broth you’d expect in a classic chicken soup, you get loads of fresh garlic, lemon, turmeric, and herbs, which make the soup extra comforting and beneficial when you have a cold. It won’t cure anything, of course, but it’s a warm, flavorful soup that's just what you need when you're not feeling your best.

Ingredients

• 2 lbs. boneless, skinless chicken thighs or chicken breasts
• 1 large red onion, chopped
• 10-12 garlic cloves, chopped
• 4-6 small Yukon golden potatoes
• 2 celery stalks, sliced
• 8 cups chicken broth or stock
• Zest of 2 lemons
• Juice of 1 lemon
• 3 tbsps. fresh parsley, chopped
• 1 tsp. turmeric
• Salt and black pepper, to taste
• Olive oil
• 6-8 oz. Cooked egg noodles

Ingredient Notes and Substitutions

• Chicken: I prefer boneless, skinless chicken thighs because they stay especially tender and juicy in soup, but chicken breasts work too. If using breasts, avoid overcooking them since they can dry out faster.
• Garlic: This recipe uses a lot of fresh garlic, and that’s intentional. Ten to twelve cloves sounds like a lot, but the flavor mellows as it simmers and gives the broth its signature savory garlic flavor. I wouldn’t substitute all of it with garlic powder.
• Yukon Gold potatoes: These hold their shape well while still becoming tender and creamy inside. Red potatoes are a good substitute. Russets will work, but they’re more likely to break down and make the broth starchier.
• Chicken broth or stock: A good-quality broth makes a noticeable difference because it forms the base of the soup. Use low-sodium broth if possible so you can control the salt as the soup reduces.
• Lemon: Both the zest and juice matter here. The zest adds bright lemon flavor without making the broth sour, while the juice added near the end gives the finished soup freshness. Add extra juice gradually so it doesn’t overpower the garlic and chicken.
• Turmeric: Turmeric adds earthy flavor and gives the broth its warm golden color. A little goes a long way, so I’d stick with the measured amount rather than adding too much.
• Parsley: Parsley gives the soup a more classic chicken-soup flavor, but you can also use cilantro to make it taste brighter and a little more distinctive.
• Noodles: Cook the noodles separately and add them directly to each bowl. This keeps them from absorbing too much broth and getting mushy, especially if you plan on having leftovers. Egg noodles, small pasta shapes, or even rice noodles all work.

How to Make Garlic Chicken Soup

Step 1: Sear the Chicken

Heat a drizzle of olive oil in a large stockpot or Dutch oven over medium-high heat. Season the chicken with salt and black pepper, then sear it for a few minutes per side until lightly browned. Remove the chicken from the pot and set it aside.

Step 2: Sauté the Aromatics

Add the chopped red onion, celery, and garlic to the same pot. Season with salt, black pepper, and turmeric, then cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften and the garlic is fragrant.

Step 3: Add the Potatoes and Broth

Return the chicken to the pot and add the Yukon Gold potatoes. Pour in the chicken broth, then stir in the lemon zest.

Step 4: Simmer the Soup

Bring everything to a boil, then reduce the heat to a gentle simmer. Cook for 20–25 minutes, or until the potatoes are fork-tender and the chicken is cooked through.

Step 5: Shred the Chicken

Remove the chicken from the pot and shred or chop it into bite-sized pieces. Return it to the soup, then stir in the lemon juice and chopped parsley or cilantro.

Step 6: Finish and Serve

Simmer for another 5–10 minutes, then taste and adjust the salt, pepper, or lemon juice as needed. Add cooked noodles to each serving bowl and ladle the hot garlic chicken soup over the top. Finish with extra fresh herbs and serve warm.

My Expert Tips for the Best Cold Fighting Chicken Soup

• Don’t let the garlic brown too much. With this much garlic in the pot, it can turn bitter if it gets too dark. Once it smells fragrant, move on to adding the remaining ingredients rather than trying to caramelize it.
• Cut the potatoes into similar-sized pieces. Keeping them around 1 inch helps them finish cooking at the same time. If some pieces are much smaller, they can start falling apart before the larger ones are tender.
• Keep the soup at a gentle simmer. Once it comes to a boil, lower the heat so you only see small bubbles around the pot. A hard boil can make the chicken tougher and break the potatoes apart.
• Use the browned bits on the bottom of the pot. After searing the chicken and cooking the vegetables, scrape up anything stuck to the bottom when you add the broth. Those browned bits add a surprising amount of flavor to the soup.
• Zest the lemons before juicing them. It sounds simple, but it’s much easier to zest a whole lemon. Only remove the yellow outer layer since the white pith underneath can taste bitter.
• Skim off excess fat if needed. Chicken thighs can release a little extra fat as the soup simmers. If you see a heavy layer collecting on the surface, skim some off with a spoon while leaving a little behind for flavor.
• Let the finished soup sit for a few minutes before serving. Once the heat is off, give everything about 5 minutes to settle. I find the garlic, lemon, herbs, and broth taste more balanced once they’ve had a little time together.
• Taste a spoonful with all the components before adjusting it. Get some broth, chicken, and potato in the same bite before adding more salt or lemon. The broth alone can taste different from the soup once everything is eaten together.

Garlic Chicken Soup Variations

• Add fresh ginger. Stir in about 1 tablespoon of freshly grated ginger with the garlic for an extra layer of warm, bright flavor that works especially well with the lemon and turmeric.
• Add leafy greens. Stir a few handfuls of baby spinach into the soup during the last 2–3 minutes of cooking. For kale, add it a little earlier so it has time to soften.
• Make it spicy. Add a pinch of red pepper flakes with the garlic, or finish each bowl with chili oil if you want more heat without making the entire pot spicy.
• Use rice instead of noodles. Cooked white rice, brown rice, or wild rice all work well in place of noodles. Add the cooked rice directly to each bowl before ladling the soup over it.
• Add carrots. Slice 2–3 carrots and add them with the potatoes. They give the soup a little natural sweetness and make it feel even more like a hearty chicken soup.
• Skip the noodles altogether. The chicken and potatoes already make this soup filling, so you can leave the noodles out if you want a simpler chicken and potato soup.

How to Store and Reheat Garlic Chicken Soup

• In the fridge: Let the soup cool, then store it in an airtight container in the refrigerator for up to 4 days. Keep the cooked noodles in a separate container so they don’t continue soaking up the broth and become too soft.
• To reheat: Warm the soup in a pot over medium heat until hot, stirring occasionally. Add a splash of chicken broth or water if the broth has reduced or thickened in the fridge. Add the noodles to each bowl after reheating.
• In the freezer: Freeze the chicken and broth in a freezer-safe container for up to 3 months. For the best texture, I recommend leaving out the noodles and potatoes before freezing. Both can soften quite a bit after thawing, so you’ll get a fresher result if you add newly cooked potatoes and noodles when reheating.
• To thaw: Let the frozen soup thaw overnight in the refrigerator, then reheat it on the stovetop until hot. Add fresh lemon juice and herbs at the end if you want to brighten the flavor back up.

Cold Fighting Garlic Chicken Soup FAQs

Does chicken soup actually help with a cold?

No food can cure or prevent a cold, but warm chicken soup is a comforting choice when you are under the weather. The warm broth helps you stay hydrated, and the steam can feel soothing for a stuffy nose or sore throat. If your symptoms are severe or last more than about 10 days, check in with a doctor.

What is garlic chicken soup?

Garlic chicken soup is a hearty chicken soup made with a larger amount of fresh garlic than traditional chicken noodle soup. This version also has lemon, turmeric, potatoes, celery, and herbs, then gets served over cooked noodles for an extra filling bowl.

Is garlic chicken soup good when you have a cold?

Garlic chicken soup can be especially comforting when you’re under the weather because it’s warm, hydrating, and easy to eat. This version also has chicken, broth, potatoes, garlic, lemon, and herbs. It isn’t a treatment or cure for a cold, but it’s exactly the kind of warm meal I like when I’m not feeling well.

Is 10–12 cloves of garlic too much for chicken soup?

It sounds like a lot, but the garlic becomes much milder as it cooks in the broth. Ten to twelve cloves give this soup a noticeable garlic flavor without tasting like raw garlic. If you prefer a milder soup, you can start with 6-8 cloves.

Can I use rotisserie chicken?

Yes. Rotisserie chicken is a great shortcut. Skip searing the raw chicken, make the soup with the vegetables, potatoes, broth, lemon zest, and seasonings, then stir in shredded rotisserie chicken near the end so it only cooks long enough to heat through.

Can I make garlic chicken soup without noodles?

Absolutely. The chicken and potatoes already make this soup hearty enough to serve without noodles. You can also serve it with cooked rice, orzo, or another small pasta if you want to change it up.

Why do you add lemon juice at the end of chicken soup?

Adding the lemon juice near the end keeps its flavor bright and fresh. The lemon zest simmers in the broth for a deeper citrus flavor, while the fresh juice added later gives the finished soup a little acidity that balances the savory chicken, garlic, and potatoes.

Can I use chicken breasts instead of chicken thighs?

Yes. Both work well. Chicken thighs tend to stay a little juicier during simmering, while chicken breasts give you a leaner result. Whichever you use, cook the chicken until it’s fully done before shredding it and returning it to the soup.

Why are the noodles cooked separately?

Cooking the noodles separately keeps them from absorbing too much of the broth. It also makes leftovers much better since the noodles won’t continue swelling and becoming mushy while the soup sits in the refrigerator.

Soup Recipes to Try Next

• Sicilian chicken soup
• Sausage and lentil soup
• Italian penicillin soup
• Japanese clear soup
• Parmesan Italian soup