Chicken Ditalini Flu Fighter (Printable)

Comforting chicken and ditalini with ginger and turmeric for a nourishing, flavorful meal.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (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, or to taste
13 - 1/2 teaspoon black pepper
14 - 2 tablespoons fresh parsley, chopped
15 - Juice of 1/2 lemon

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add chicken breasts and sear 2–3 minutes per side until lightly golden. Remove and set aside.
02 - In the same pot, add diced onion, sliced carrots, and celery. Sauté for 5 minutes until softened.
03 - Stir in minced garlic, grated ginger, and turmeric. Cook for 1 minute until fragrant.
04 - Return chicken to the pot. Add chicken broth and 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 chicken to the pot.
06 - Add ditalini pasta, 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 if needed. Remove bay leaf before serving.
08 - Serve hot, garnished with extra parsley if desired.

# Expert Suggestions:

01 -
  • It comes together in under an hour but tastes like it simmered all day.
  • The ginger and turmeric give it a gentle heat that clears your head without overwhelming your senses.
  • Leftovers taste even better the next day when the flavors have melded together.
02 -
  • Don't overcook the pasta or it'll turn mushy and soak up all the broth, if you're making this ahead, cook the pasta separately and add it when you reheat.
  • Fresh ginger and turmeric make a huge difference, but if you only have ground turmeric, use half the amount or it can taste chalky.
03 -
  • Taste the soup right before serving and add salt little by little, the broth and pasta absorb seasoning differently as they cool.
  • If you want deeper flavor, roast the carrots and celery in the oven before adding them to the pot, it adds a caramelized sweetness that's worth the extra step.
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