Description
A quick and restorative chicken soup packed with protein, turmeric, and bright citrus flavors, perfect for a comforting meal in under 30 minutes.
Ingredients
Scale
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breasts
- 3 celery stalks, chopped
- 2 carrots, chopped
- 1 yellow onion, diced
- 2 sprigs fresh rosemary, finely chopped (or 1 tsp dried)
- 3 sprigs fresh thyme, finely chopped (or 1 tsp dried)
- 4 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tbsp freshly grated ginger (or 1/2 tsp dried powdered ginger)
- 1 tsp lemon zest
- 1 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp pepper
- 6 cups chicken broth
- 1/2 cup dry mini pasta shells (or another small pasta shape)
- 1/4 cup fresh chopped parsley (or 2 tsp dried)
Instructions
- Heat olive oil in a large Dutch oven or pot; sear chicken breasts for 2-3 minutes each side until lightly browned, then remove from heat.
- Add celery, carrots, and onion to the pot; sauté for 3-4 minutes until fragrant.
- Return chicken to the pot along with rosemary, thyme, garlic, ginger, lemon juice, lemon zest, turmeric, salt, and pepper; cook for another minute.
- Pour in chicken broth, bring to a boil, and simmer for 20 minutes.
- Add pasta in the last 10 minutes of cooking; stir until cooked through.
- Remove chicken, shred, and return to the pot; stir in parsley, then serve.
Notes
For better texture in leftovers, undercook pasta by a minute.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 to 2 cups
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg