Chicken Ditalini Flu Fighter (Print)

Comforting chicken soup enriched with ditalini, fresh ginger, garlic, and turmeric flavors.

# Ingredients:

→ 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 ½ teaspoon ground turmeric

→ Broth & Pasta

09 - 8 cups low-sodium chicken broth
10 - ¾ cup ditalini pasta
11 - 1 bay leaf

→ Seasonings & Finishings

12 - 1 teaspoon salt, adjust to taste
13 - ½ teaspoon black pepper
14 - 2 tablespoons fresh parsley, chopped
15 - Juice of ½ lemon

# Directions:

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 and set aside.
02 - In the same pot, add diced onion, sliced carrots, and celery. Cook for 5 minutes until softened.
03 - Stir in minced garlic, grated ginger, and turmeric, cooking for 1 minute until fragrant.
04 - Return chicken to the pot. Pour in chicken broth and add the bay leaf. Bring to a boil, then reduce heat to low and simmer covered for 20 minutes.
05 - Remove chicken breasts from the pot and shred using 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. Adjust seasoning as needed. Remove and discard bay leaf.
08 - Ladle soup into bowls and serve hot, garnished with additional parsley if desired.

# Expert Tips:

01 -
  • It comes together in under an hour, no stress when you're feeling under the weather.
  • The turmeric and ginger actually taste good, not medicinal or bitter like you'd expect.
  • There's something almost meditative about shredding chicken and watching the broth turn golden.
02 -
  • Don't skip the searing step at the beginning, even though it seems like an extra thing; those browned bits are pure flavor and they dissolve into the broth.
  • Add the lemon juice at the very end, not before, or it can curdle the broth slightly and lose its fresh punch.
03 -
  • Make your own broth if you have time; the difference is noticeable and it's not as hard as you'd think.
  • Buy your ginger and turmeric fresh and in small amounts so you use them while they're still vibrant, not dried out in the back of a drawer.
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