Chicken Ditalini Flu Fighter (Printable Version)

Comforting chicken soup with ditalini pasta, ginger, garlic, and turmeric for a nourishing boost.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (14 oz)
02 - 1 tablespoon olive oil

→ Vegetables and Aromatics

03 - 1 medium onion, diced
04 - 2 large carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 4 garlic cloves, minced
07 - 1 tablespoon fresh ginger, grated
08 - 1 teaspoon fresh turmeric, grated or 1/2 teaspoon ground turmeric

→ Broth and Pasta

09 - 8 cups low-sodium chicken broth
10 - 3/4 cup ditalini pasta
11 - 1 bay leaf

→ Seasonings and Garnishes

12 - 1 teaspoon salt, adjust to taste
13 - 1/2 teaspoon black pepper
14 - 2 tablespoons fresh parsley, chopped
15 - Juice of 1/2 lemon

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chicken breasts and cook for 2 to 3 minutes per side until lightly browned. Remove chicken and set aside.
02 - In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until vegetables soften.
03 - Stir in garlic, ginger, and turmeric. Cook for 1 minute until fragrant.
04 - Return chicken breasts to pot. Pour in chicken broth and add bay leaf. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes.
05 - Remove chicken breasts and shred using two forks. Return shredded chicken to pot.
06 - Add ditalini pasta, salt, and pepper to pot. Simmer uncovered for 8 to 10 minutes until pasta is al dente.
07 - Stir in parsley and lemon juice. Adjust seasoning as needed and remove bay leaf. Serve hot, garnished with additional parsley if desired.

# Expert Advice:

01 -
  • It actually tastes like comfort and medicine at the same time, without being bland or boring.
  • The fresh ginger and turmeric give it a warm, spicy kick that clears your head while you eat.
  • Its hearty enough to be a full meal but light enough that you dont feel weighed down.
  • You can make it in under an hour with ingredients you probably already have.
02 -
  • Don't skip searing the chicken even though it's not cooked through, because that golden crust adds a layer of flavor you can't get any other way.
  • Fresh ginger and turmeric make a huge difference compared to the dried stuff, so grate them finely and use them if you can find them.
  • Add the pasta toward the end or it'll soak up too much broth and turn mushy if you let the soup sit too long.
03 -
  • Taste the soup before adding all the salt because the broth and pasta both contribute seasoning as they cook.
  • Grate the ginger and turmeric with a microplane so they blend seamlessly into the broth without leaving fibrous bits.
  • If you're making this ahead, cook the pasta separately and add it to individual bowls so it doesn't turn mushy in the pot.
Go Back