Cold Buster Chicken and Pasta Soup
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Category
Soup
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Cusine
American
What do you need?
How to make?
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
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
2/3 cup dry acini de pepe or orzo pasta
1/3 cup chopped fresh parsley
2 Tbsp fresh lemon juice
Directions
Heat olive oil in a large pot over medium-high heat. Add carrots, celery and onions and saute 5 minutes then add ginger, garlic and lemon grass paste and saute 1 minute longer. Pour in chicken broth, turmeric and season with salt and pepper to taste. Add chicken breasts, bring to a boil, then reduce heat to medium-low, cover pot and simmer until chicken has cooked through, about 10 - 15 minutes . Transfer chicken to a cutting board and let rest 5 minutes . Meanwhile add pasta to soup, cover and boil 10 minutes or as directed on package, stirring occasionally. Dice chicken into small pieces, return chicken to soup. Stir in parsley and lemon juice. Serve warm.
