Description
This comforting Chicken and Pasta Soup combines tender chicken breasts, fresh vegetables, and delicate acini di pepe or orzo pasta in a flavorful turmeric-infused chicken broth. Enhanced with ginger, garlic, lemongrass, and fresh lemon juice, this soup offers a vibrant, aromatic twist on a classic recipe, perfect for a nourishing meal any day of the week.
Ingredients
Scale
Vegetables and Aromatics
- 1 1/2 cups diced carrots (3 medium, diced small)
- 1 1/2 cups diced celery (3 stalks, diced small)
- 1 1/2 cups chopped yellow onion (1 medium)
- 2 Tbsp peeled and minced ginger
- 4 cloves garlic, minced
- 1 1/2 Tbsp lemongrass paste
Soup Base
- 2 Tbsp olive oil
- 4 (14.5 oz) cans low-sodium chicken broth
- 3/4 tsp ground turmeric
- Salt and freshly ground black pepper, to taste
Protein and Pasta
- 1 lb boneless skinless chicken breasts, pounded evenly to 1/2-inch thickness
- 2/3 cup dry acini di pepe or orzo pasta
Finishing Touches
- 1/3 cup chopped fresh parsley
- 2 Tbsp fresh lemon juice
Instructions
- Heat oil and sauté vegetables: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add diced carrots, celery, and onion, and sauté for 5 minutes until they begin to soften.
- Add aromatics: Stir in minced ginger, garlic, and lemongrass paste and cook for an additional 1 minute to release their flavors.
- Add broth and spices: Pour in the low-sodium chicken broth and add the ground turmeric. Season with salt and freshly ground black pepper to taste. Stir to combine.
- Cook chicken: Place the pounded chicken breasts into the pot. Bring the broth to a boil then reduce heat to medium-low. Cover the pot and simmer for 10 to 15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked through.
- Rest and shred chicken: Transfer the cooked chicken breasts to a cutting board and let rest for 5 minutes. Note the chicken will have a yellow tint due to turmeric.
- Cook pasta in soup: While the chicken rests, add the acini di pepe or orzo pasta to the simmering soup. Cover and cook for about 10 minutes, or according to package instructions, stirring occasionally to prevent sticking.
- Dice chicken and finish soup: Dice the rested chicken into small bite-size pieces and return them to the soup. Stir in the chopped fresh parsley and fresh lemon juice.
- Serve: Ladle the soup into bowls and serve warm for a comforting, flavorful meal.
Notes
- To ensure even cooking, pound the chicken breasts to an equal thickness before cooking.
- The turmeric will give the chicken and broth a bright yellow color which is normal and adds a subtle earthy flavor.
- Use low-sodium chicken broth to better control salt levels in the soup.
- Acini di pepe or orzo pasta work best for this recipe because they hold their shape well in soups.
- Adjust ginger and lemongrass amounts to taste for a more or less pronounced aromatic flavor.
- Leftover soup can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 260 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 65 mg
