Chicken Ditalini Flu Fighter (Print Version)

A warming blend of chicken, ditalini pasta, ginger, and turmeric to soothe and nourish.

# What You'll Need:

→ 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 (adjust to taste)
13 - 1/2 teaspoon black pepper
14 - 2 tablespoons fresh parsley, chopped
15 - Juice of 1/2 lemon

# How To:

01 - Heat olive oil in a large pot over medium heat. Add chicken breasts and sear 2 to 3 minutes per side until lightly golden. Remove from pot 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 pot. Pour in chicken broth and add bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
05 - Remove chicken breasts and shred with two forks. Return shredded chicken to pot.
06 - Add ditalini pasta, salt, and pepper. Cook uncovered 8 to 10 minutes until pasta is al dente.
07 - Stir in chopped 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 -
  • It actually makes you feel better, not just because it's warm, but because the ginger and turmeric genuinely help.
  • The ditalini soaks up all that garlicky broth and makes every spoonful satisfying.
  • You can have it on the table in under an hour, even when you're too tired to think.
02 -
  • Don't skip searing the chicken, that quick browning adds a layer of flavor you can't get any other way.
  • If you're making this ahead, cook the pasta separately and add it to each bowl when serving so it doesn't turn to mush overnight.
03 -
  • Grate the ginger and turmeric on the smallest holes of your grater so they dissolve into the broth instead of clumping.
  • Taste the soup before adding the lemon juice, sometimes the broth is tangy enough and you only need a small squeeze.
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