Chicken Ditalini Flu Fighter (Printable)

Comforting chicken with ditalini, fresh ginger, garlic, and turmeric for a wholesome, nourishing dish.

# What You Need:

→ 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

# Steps:

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 chicken and set aside.
02 - Add diced onion, sliced carrots, and celery to the same pot. Cook for 5 minutes until vegetables are softened.
03 - Stir in minced garlic, grated ginger, and turmeric. Cook for 1 minute until fragrant.
04 - Return chicken to 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 from pot and shred them using two forks. Return shredded chicken to the pot.
06 - Add ditalini pasta, salt, and black pepper to the pot. Cook uncovered for 8 to 10 minutes until pasta is al dente.
07 - Stir in fresh parsley and lemon juice. Taste and adjust seasoning as needed. Remove bay leaf before serving.
08 - Ladle soup into bowls and garnish with additional parsley if desired. Serve hot.

# Expert Advice:

01 -
  • The ginger and turmeric bring real heat and healing without overwhelming the gentle broth.
  • Its filling enough to be a meal but light enough that you actually want to eat it when youre under the weather.
  • Leftovers taste even better the next day once the flavors settle into each other.
02 -
  • Don't skip searing the chicken, that little bit of color adds a layer of flavor you can't get any other way.
  • Fresh ginger and turmeric are way more potent than dried, so if you use ground turmeric, cut the amount in half.
  • Add the pasta right before serving if you're making it ahead, otherwise it soaks up all the broth and turns mushy.
03 -
  • Grate the ginger and turmeric on the smallest holes of your grater so they blend into the broth instead of leaving fibrous bits.
  • Taste the soup before adding all the salt, the broth and chicken both carry seasoning and you might need less than you think.
  • If you're meal prepping, store the pasta separately and add it to individual portions when reheating so it stays perfectly tender.
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