Save to Pins I started making this soup every January, right when the cold settled in and everyone around me seemed to be sniffling. The smell of ginger and garlic hitting hot olive oil became my favorite kitchen alarm that something good was about to happen. One particularly rough winter, I made a huge pot and delivered jars to neighbors who were under the weather, and it became my unofficial calling card. There's something about shredding warm chicken with two forks that feels both productive and meditative. This soup has pulled me through more sick days than I can count.
The first time I made this for my brother when he had the flu, he texted me two hours later asking for the recipe. He's not usually the type to cook, but he said the ginger and garlic made him feel like he could breathe again. I've since made it for friends, coworkers, and myself more times than I can count. It's become the soup I crave even when I'm not sick, just because it feels like a reset button for my whole system.
Ingredients
- Boneless, skinless chicken breasts: They cook fast and shred easily, but thighs work too if you want a richer flavor.
- Olive oil: Just enough to get a light sear on the chicken and build that foundational flavor.
- Onion, carrots, celery: The holy trinity of soup, adding sweetness, texture, and that classic chicken soup backbone.
- Garlic cloves: Minced fresh, because jarred garlic just doesn't hit the same when you're trying to fight off a cold.
- Fresh ginger: Grate it finely so it melts into the broth and warms you from the inside out.
- Fresh turmeric: If you can find it fresh, it's worth it for the color and the subtle peppery bite, but ground works in a pinch.
- Low-sodium chicken broth: You control the salt this way, and it keeps the soup from tasting like a salt lick.
- Ditalini pasta: These little tubes are perfect for spooning up with broth, but orzo or small shells are great swaps.
- Bay leaf: One leaf adds a quiet herbal note that rounds out the whole pot.
- Salt and black pepper: Season as you go and taste at the end, because every broth is different.
- Fresh parsley: Brightens everything up and adds a pop of green right before serving.
- Lemon juice: Half a lemon is all you need to lift the flavors and make the soup sing.
Instructions
- Sear the chicken:
- Heat olive oil in a large pot over medium heat and sear the chicken breasts for 2 to 3 minutes per side until lightly golden. This step adds flavor, even though the chicken will cook more later.
- Sauté the vegetables:
- In the same pot, toss in the onion, carrots, and celery, and let them soften for about 5 minutes, stirring occasionally. The vegetables should smell sweet and the edges should start to turn translucent.
- Add the aromatics:
- Stir in the garlic, ginger, and turmeric, and cook for just 1 minute until the kitchen smells incredible. Don't let the garlic burn or it'll taste bitter.
- Simmer the chicken:
- Return the chicken to the pot, pour in the broth, and drop in the bay leaf. Bring it to a boil, then lower the heat, cover, and let it simmer for 20 minutes until the chicken is cooked through.
- Shred the chicken:
- Remove the chicken breasts and use two forks to pull them apart into bite-sized shreds. Slide the shredded chicken back into the pot.
- Cook the pasta:
- Add the ditalini, salt, and pepper, and cook uncovered for 8 to 10 minutes until the pasta is al dente. Stir occasionally so the pasta doesn't stick to the bottom.
- Finish and serve:
- Stir in the parsley and lemon juice, then taste and adjust the seasoning. Fish out the bay leaf, ladle the soup into bowls, and serve it hot with extra parsley if you like.
Save to Pins One evening, I made a double batch and froze half in mason jars, thinking I'd save it for later. Two weeks later, I came down with a terrible cold and remembered the jars in the freezer. I thawed one in a pot on the stove, and it tasted just as good as the day I made it. That moment taught me that future me deserves the same care as present me, and now I always make extra.
How to Store and Reheat
Let the soup cool completely before transferring it to airtight containers. It'll keep in the fridge for up to 4 days, though the pasta will continue to absorb broth as it sits. If you're freezing it, leave out the pasta and cook it fresh when you reheat, or accept that the texture will be softer. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it's thickened up too much.
Variations and Swaps
If you want to add greens, throw in a handful of spinach or kale right at the end and let it wilt into the soup. Swap the chicken for shredded rotisserie chicken to save time, adding it in the last 10 minutes so it just warms through. For a spicier kick, add a pinch of cayenne or red pepper flakes along with the garlic. You can also use rice instead of pasta if you're avoiding gluten, just adjust the cooking time accordingly.
Serving Suggestions
This soup is a full meal on its own, but it pairs beautifully with crusty sourdough or a warm baguette for dipping. A simple side salad with lemon vinaigrette keeps things light and fresh. If you're serving it to guests, set out small bowls of extra lemon wedges, parsley, and cracked black pepper so everyone can customize their bowl.
- Serve with a dry white wine like Sauvignon Blanc or Pinot Grigio.
- Top with a drizzle of good olive oil for extra richness.
- Pair with saltine crackers if you're feeling nostalgic or need something gentle on your stomach.
Save to Pins This soup has become my go-to whenever I need to feel taken care of, whether I'm the one cooking it or sharing it with someone else. It's proof that the simplest ingredients, when treated with a little attention and warmth, can do more than fill a bowl. They can make you feel human again.
Frequently Asked Questions
- → What pasta can I substitute for ditalini?
Orzo or small shell pasta work well as alternatives to ditalini, offering similar texture and cooking times.
- → How do ginger and turmeric affect the soup?
Fresh ginger and turmeric add warm, earthy notes and are known for their soothing and natural wellness properties.
- → Can I prepare this soup in advance?
Yes, it tastes great when reheated and the flavors deepen overnight, making it ideal for meal prep.
- → What is the best way to shred the chicken?
Using two forks, simply pull the cooked chicken breasts apart into small, tender pieces to blend evenly in the broth.
- → How do I adjust the seasoning for a milder flavor?
Reduce the garlic or turmeric quantities and taste as you go to balance the warmth without overpowering the soup.