Chicken Ditalini Flu Fighter (Print Version)

Hearty chicken soup with ditalini, ginger, garlic, and turmeric for a nourishing, flavorful experience.

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

# Preparation Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add chicken breasts and cook 2–3 minutes per side until lightly golden. Remove and set aside.
02 - Add diced onion, sliced carrots, and celery to the pot. Cook for 5 minutes until vegetables soften.
03 - Stir in minced garlic, grated ginger, and turmeric. Cook 1 minute until fragrant.
04 - Return chicken to the pot along with chicken broth and bay leaf. Bring to a boil, then reduce heat and simmer covered for 20 minutes.
05 - Remove chicken breasts from pot and shred using two forks. Return shredded meat to the pot.
06 - Add ditalini, salt, and black pepper. Cook uncovered for 8–10 minutes until pasta is al dente.
07 - Stir in chopped parsley and lemon juice. Adjust seasoning as needed. Discard bay leaf.
08 - Ladle soup into bowls and garnish with extra parsley if desired. Serve hot.

# Expert Advice:

01 -
  • It tastes like care in a bowl, with warming spices that actually make you feel better, not just hopeful.
  • Ready in under an hour, so you can have something real on the table when you need comfort most.
02 -
  • Fresh ginger and turmeric make all the difference, and if you can't find fresh turmeric, the ground version works just fine but use only half as much.
  • Add the pasta near the end so it doesn't turn into mush and the soup doesn't become gluey, timing is everything here.
03 -
  • Make it in bigger batches and freeze it in portions, cold season is long and you'll thank yourself later.
  • The day-old version tastes even better as the flavors deepen and the pasta softens into the broth like it's been there the whole time.
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