Chicken Ditalini Flu Fighter (Printable Version)

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

# 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

# Method Steps:

01 - Heat olive oil in a large pot over medium heat. Add chicken breasts and cook for 2–3 minutes per side until lightly golden. Remove and set aside.
02 - Add diced onion, sliced carrots, and celery to the pot. Sauté for 5 minutes until softened.
03 - Incorporate minced garlic, grated ginger, and turmeric. Cook for 1 minute until fragrant.
04 - Return chicken to the pot, pour in chicken broth and add bay leaf. Bring to a boil, then reduce heat to low 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. Cook uncovered for 8–10 minutes until pasta is al dente.
07 - Stir in chopped parsley and lemon juice. Adjust seasoning if necessary. Remove bay leaf before serving.
08 - Ladle soup into bowls and garnish with additional parsley if desired.

# Expert Advice:

01 -
  • It tastes like someone who cares is cooking for you, without requiring restaurant-level effort.
  • The turmeric and ginger combination actually makes you feel like you're doing something good for yourself, not just eating.
  • It comes together faster than most soups, so you can have comfort food on the table in under an hour.
02 -
  • Fresh ginger really does taste different from ground—if you can find it, the warmth and slight sharpness it brings is worth the extra minute of grating.
  • Don't overcook the pasta; it continues softening slightly in the hot broth even after you turn off the heat, so al dente at the stove means perfect in the bowl.
03 -
  • Make the broth slightly cooler than you think you need it at the simmering stage—the pasta will absorb liquid as it cooks, and you want the final soup to be brothy, not thick.
  • Save a ladle of broth before adding the pasta, then use it to adjust consistency at the end if needed—this gives you complete control over whether your bowl is brothier or thicker.
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