Cold Buster Chicken and Pasta Soup

Ingredients

• 2 Tbsp olive oil
• 1 1/2 cups diced carrots
• 1 1/2 cups diced celery
• 1 1/2 cups chopped yellow onion
• 2 Tbsp peeled and minced ginger
• 4 cloves garlic, minced
• 1 1/2 Tbsp lemongrass paste
• 4 cans low-sodium chicken broth
• 3/4 tsp ground turmeric
• Salt and freshly ground black pepper
• 1 lb boneless skinless chicken breasts, pounded evenly to 1/2-inch thickness with flat side of a meat mallet
• 2/3 cup dry acini de pepe or orzo pasta
• 1/3 cup chopped fresh parsley
• 2 Tbsp fresh lemon juice

Directions

1. Warm the olive oil in a large pot set over medium-high heat. Add the carrots, celery and onions, and cook them for 5 minutes, stirring as they soften. Stir in the ginger, garlic and lemongrass paste, and cook for 1 minute more.
2. Pour in the chicken broth and turmeric, then season with salt and pepper to taste. Add the chicken breasts and bring the soup to a boil. Lower the heat to medium-low, put the lid on the pot, and simmer until the chicken is cooked through, about 10 – 15 minutes; an instant-read thermometer inserted in the center should register 165 degrees.
3. Move the chicken to a cutting board and let it sit for 5 minutes. Do not worry about the bright yellow color; that is just the turmeric doing its thing.
4. While the chicken rests, stir the pasta into the soup. Cover the pot and boil for 10 minutes, or follow the package timing, giving it an occasional stir.
5. Cut the chicken into small pieces and add it back to the pot. Stir in the parsley and lemon juice, then serve warm.