Chicken Ditalini Flu Fighter (Print Version)

Comforting chicken broth with ditalini, fresh ginger, turmeric, and garlic for a nourishing meal.

# What You'll Need:

→ Chicken

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

→ Vegetables & 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 & Pasta

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

→ Seasonings & Finishings

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

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add chicken breasts and sear each side for 2 to 3 minutes until lightly golden. Remove 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 to the pot. Pour in chicken broth and add bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
05 - Remove chicken breasts from pot and shred finely with two forks. Return shredded chicken to the pot.
06 - Add ditalini pasta, salt, and pepper to the pot. Cook uncovered for 8 to 10 minutes until pasta is al dente.
07 - Stir in chopped parsley and lemon juice. Remove bay leaf. Adjust seasoning if necessary.
08 - Ladle soup into bowls and serve hot, optionally garnished with extra parsley.

# Additional Tips::

01 -
  • It comes together in under an hour, which is crucial when someone needs soup yesterday, not next week.
  • The turmeric and ginger combo tastes like you've unlocked some ancient wellness secret, but it's honestly just delicious.
  • It freezes beautifully, so you can make a double batch and have comfort food waiting in your freezer.
02 -
  • Don't skip the searing step even though it seems unnecessary, because those browned bits are where the deepest flavor lives.
  • Fresh ginger and turmeric make a real difference in the flavor and supposed health benefits, so seek them out if you can.
  • Taste constantly in the last few minutes because seasoning is deeply personal and what tastes perfect to me might need more lemon juice for you.
03 -
  • Make a double batch and freeze it in portions, because the moment someone gets sick or has a terrible day, you'll be so grateful past-you thought ahead.
  • The lemon juice at the end is non-negotiable, it's the difference between a good soup and one that tastes like it actually understands what you need right now.
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