Chicken Ditalini Flu Fighter (Printable Version)

A wholesome blend of chicken, ditalini pasta, fresh ginger, garlic, and turmeric for a comforting meal.

# Components:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 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, more 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. Sear chicken breasts 2–3 minutes per side until lightly golden. Remove and set aside.
02 - Add onion, carrots, and celery to the pot. Cook for 5 minutes until softened.
03 - Stir in garlic, ginger, and turmeric; cook for 1 minute until fragrant.
04 - Return chicken breasts to the pot. Pour in chicken broth and add 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 meat to the pot.
06 - Add ditalini pasta, salt, and pepper. Cook uncovered 8–10 minutes until pasta is al dente.
07 - Stir in parsley and lemon juice. Adjust seasoning as needed and remove bay leaf.
08 - Ladle soup into bowls and garnish with extra parsley if desired.

# Expert Tips:

01 -
  • The turmeric and ginger work quietly in the background, making you feel like you're actually doing something good for your body while eating soup.
  • It comes together in under an hour, which matters when you or someone you love needs comfort food now, not later.
  • One pot means less to clean up when you're already tired.
02 -
  • Don't rush the simmering step or skip the cover—those 20 minutes are when the broth develops its full flavor, and the lid keeps the heat gentle and even.
  • Fresh turmeric stains everything it touches, including your cutting board and fingers, so don't wear anything precious and embrace the golden marks as badges of honor.
  • Taste the broth before you finish, because some broths are saltier than others and you might need less of the salt called for in the recipe.
03 -
  • If you use ground turmeric instead of fresh, use half the amount and add it during the bloom step so it doesn't taste bitter or chalky.
  • The moment you taste the lemon juice hitting the warm broth is when you'll understand why it matters—don't hold back on that half lemon.
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