Chicken Ditalini Flu Fighter (Printable)

A hearty chicken and ditalini dish featuring fresh ginger, turmeric, and garlic for immune support.

# What You'll 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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Sear chicken breasts for 2 to 3 minutes per side until lightly golden. Remove and set aside.
02 - In the same pot, add diced onion, sliced carrots, and celery. 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 breasts to the 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 finely with two forks. Return shredded chicken to the pot.
06 - Add ditalini pasta, salt, and pepper. Cook uncovered for 8 to 10 minutes until the pasta is al dente.
07 - Stir in chopped parsley and lemon juice. Adjust seasoning to taste and remove bay leaf.
08 - Ladle soup into bowls and serve hot, garnished with additional parsley if desired.

# Expert Advice:

01 -
  • It comes together in under an hour and actually tastes like someone who cares made it for you.
  • The turmeric and ginger do real work on your system while tasting genuinely delicious, not medicinal.
  • Leftovers get even better the next day as the flavors settle and mingle.
02 -
  • Don't skip the initial sear on the chicken—that brief moment of browning creates an undertone that makes the whole soup taste more intentional and less one-dimensional.
  • Add the pasta uncovered so you can watch it and catch it at that perfect moment of tenderness, because a minute too long and it falls apart into mush.
  • The turmeric will stain everything it touches, so be gentle with light-colored kitchen towels, but don't let that stop you from using it generously.
03 -
  • Make a double batch and freeze the cooled soup in portions—when someone gets sick, you have comfort ready to go without thinking.
  • Store cooked and shredded chicken separately from broth if you're meal prepping, then combine them when you reheat so the chicken stays tender instead of getting stringy.
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