evidence: - Finish and serve. Turn the heat off. Fish out and discard the bay leaves (and thyme if it was fresh.) Stir in the lemon zest, a couple of tablespoons of lemon juice, and fresh parsley. Taste and adjust with more salt and pepper to your taste. Why this is the best Flu fighter chicken noodle soup: [...] Instructions - SAUTÉ: Heat the oil in a 5-6 quart Dutch oven over medium-high heat. Add the onions and sauté for 3 minutes. Add celery, carrots, and ginger slices and continue to cook for 3-4 minutes. Add the garlic and let cook 30 seconds before adding bay leaves, turmeric, adobo seasoning, all-purpose seasoning, and thyme. Pour in the chicken broth.