Chicken Ditalini Flu Fighter (Printable version)

Comforting chicken soup with ditalini, ginger, garlic, and turmeric to soothe and nourish.

# What You'll Need:

→ 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 (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 sear for 2–3 minutes per side until lightly golden. Remove and set aside.
02 - In the same pot, add diced onion, sliced carrots, and celery. Sauté for 5 minutes until softened.
03 - Stir in minced garlic, grated ginger, and fresh turmeric; cook for 1 minute until fragrant.
04 - Return chicken to the pot, add chicken broth and bay leaf. Bring to a boil, reduce heat, cover, and simmer for 20 minutes.
05 - Remove chicken breasts and shred using two forks. Return shredded chicken to the pot.
06 - Add ditalini pasta, salt, and black pepper. Cook uncovered for 8–10 minutes until pasta is al dente.
07 - Stir in chopped parsley and lemon juice. Remove bay leaf and adjust seasoning to taste.
08 - Ladle soup into bowls and garnish with extra parsley if desired. Serve hot.

# Expert Advice:

01 -
  • It actually tastes like comfort, not just medicine, with bright lemon and earthy turmeric working together.
  • You can make it in under an hour using one pot, which means less cleanup when you're already tired.
  • The ditalini pasta soaks up all the broth and makes every spoonful feel complete.
  • It freezes beautifully, so you can stash some away for the next time you need it most.
02 -
  • Don't overcook the pasta or it will bloat and turn mushy, especially if you're planning to store leftovers.
  • Searing the chicken first makes a huge difference in flavor, even though it's a quick step you might be tempted to skip.
  • Fresh ginger and turmeric are way more potent than dried, so if you're using ground versions, start with half and taste as you go.
03 -
  • Taste the soup before adding all the salt, because store-bought broths vary wildly in sodium levels.
  • If you grate the ginger and turmeric with a microplane, you'll get a finer texture that melts right into the broth without any fibrous bits.
  • Let the soup rest for 10 minutes after cooking so the flavors marry together, and it'll taste even better the next day.
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