Chicken Ditalini Flu Fighter (Print View)

Comforting chicken broth with ditalini, ginger, garlic, and turmeric for a soothing, nourishing dish.

# 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

# Step-by-Step 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. Cook for 1 minute until fragrant.
04 - Return chicken to pot. Add chicken broth and bay leaf. Bring to a boil, then reduce heat and simmer covered for 20 minutes.
05 - Remove chicken breasts and shred with two forks. Return shredded chicken to the pot.
06 - Add ditalini pasta, salt, and black pepper. Cook uncovered for 8 to 10 minutes until pasta is al dente.
07 - Stir in chopped parsley and lemon juice. Adjust seasoning to taste. Remove bay leaf before serving.
08 - Ladle soup into bowls and serve hot, garnished with additional parsley if desired.

# Expert Suggestions:

01 -
  • It comes together in under an hour, which means you can make it even when you're tired and worried about someone.
  • The turmeric and ginger aren't just for show—they actually taste amazing and feel nourishing in a way that matters.
  • One pot, minimal cleanup, maximum comfort food energy.
02 -
  • Don't skip the searing step—that golden crust on the chicken adds depth that makes the whole soup taste less like something made from a recipe and more like something made with care.
  • Add the pasta near the end, not at the beginning, or it'll absorb all the broth and become mushy and sad instead of tender and perfect.
  • The lemon juice at the end isn't optional—it's the thing that makes you actually taste all the other flavors instead of just feeling warm.
03 -
  • Fresh ginger and turmeric make a real difference—if you can't find fresh turmeric, ground works fine, but fresh ginger is worth the hunt because it brings a brightness that dried can't match.
  • Don't rush the searing step or skip it thinking you're saving time; those few extra minutes of golden crust are what separate this soup from tasting like plain broth.
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