Chicken Ditalini Flu Fighter (Printable Version)

Hearty chicken broth with ditalini, ginger, garlic, and turmeric offers a flavorful, comforting boost.

# Ingredient List:

→ 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 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 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 breasts to the 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 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 as needed. Remove bay leaf before serving.
08 - Ladle soup into bowls and serve hot, optionally garnished with extra parsley.

# Expert Advice:

01 -
  • The ginger and turmeric give it a warming, anti-inflammatory kick that actually makes you feel like you're doing something good for your body.
  • It comes together in under an hour, which is perfect when you're already feeling run down and don't have energy for complicated cooking.
  • The ditalini pasta makes it hearty enough to be a full meal, not just a starter soup.
  • Leftovers taste even better the next day after all the flavors have had time to meld together in the fridge.
02 -
  • Don't skip searing the chicken first, that quick browning adds a depth of flavor you won't get if you just poach it straight in the broth.
  • Fresh ginger and turmeric make a huge difference, I tried making this with only ground spices once and it just wasn't the same.
  • Add the pasta towards the end and only cook it until al dente, if you let it sit too long it'll absorb all the broth and turn to mush.
  • Always remove the bay leaf before serving, I've forgotten before and it's not fun to fish it out of someone's bowl at the table.
03 -
  • Grate your ginger and turmeric on a microplane for the finest texture and the most flavor release, it makes a noticeable difference.
  • If you want a richer broth, use half store-bought broth and half homemade if you have it, or toss in a parmesan rind while it simmers and fish it out before serving.
  • Taste the soup right before serving and adjust with a little more lemon juice or salt, that final tweak is what takes it from good to great.
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