Chicken Ditalini Flu Fighter (Printable)

Comforting chicken soup with ditalini, fresh ginger, garlic, and turmeric for a flavorful boost.

# Ingredient list:

→ Chicken

01 - 2 boneless, skinless chicken breasts (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, or to taste
13 - 1/2 teaspoon black pepper
14 - 2 tablespoons fresh parsley, chopped
15 - Juice of 1/2 lemon

# Cooking steps:

01 - Heat olive oil in a large pot over medium heat. Add chicken breasts and sear for 2 to 3 minutes per side until lightly golden. Remove from pot and set aside.
02 - Add diced onion, sliced carrots, and celery to the pot and sauté for 5 minutes until softened.
03 - Stir in minced garlic, grated ginger, and turmeric. Cook for 1 minute until fragrant.
04 - Return chicken breasts to the pot. Pour in chicken broth and add bay leaf. Bring to a boil, then reduce heat to low and simmer covered for 20 minutes.
05 - Remove chicken breasts from pot and shred using two forks. Return shredded chicken to the pot.
06 - Add ditalini pasta, salt, and black pepper to the pot. Cook uncovered for 8 to 10 minutes until pasta is al dente.
07 - Stir in chopped parsley and lemon juice. Taste and adjust seasoning if necessary. Remove bay leaf before serving.
08 - Ladle soup into bowls and garnish with extra parsley if desired. Serve hot.

# Expert advice:

01 -
  • It comes together in under an hour, so you can actually make it when someone's sick instead of ordering takeout.
  • The turmeric and ginger give it a golden warmth that feels like it's doing something good, not just tasting good.
  • Ditalini pasta absorbs the broth like tiny sponges, making every spoonful substantial and satisfying.
02 -
  • Don't overcook the pasta—ditalini absorbs broth as it sits, so if it's barely tender when you finish, it'll be perfect when you serve it.
  • The lemon at the end isn't decoration; it's the thing that makes people say this tastes better than expected, even if they can't name why.
03 -
  • If your broth tastes salty, add a peeled potato while simmering and remove it after ten minutes—it'll absorb excess sodium without changing the flavor.
  • Save the carcass and bones if you're using a whole chicken instead; simmer them in water with onion, carrot, and celery for two hours to make your own broth, which will make this soup taste like home even if you're far away.
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